Goodbyes are never easy and I made this for my last Shabbat dinner before leaving my beautiful Cape Town for Israel. It really is never easy saying goodbye to those you love, I suppose it's best to keep them short and sweet if you can... but is that ever really possible? I'd rather have a sweet dessert and a long goodbye.
Ingredients:
30ml margarine, softened
2 cups sugar
2 eggs
10ml bicarbonate of soda
2 cups milk
2 tablespoons smooth apricot jam
2 tablespoons vinegar
2 cups flour
10ml baking powder
Pinch of salt
Sauce Ingredients:
2 cups sugar
2 cups cream
Half a cup boiling water
10ml vanilla essence
Method:
Preheat the oven to 180ºC and grease a 56cm ovenproof dish
Beat the margarine and sugar until light and fluffy. Add the egg and beat well
In another bowl, stir the bicarb into the milk then add the jam and vinegar
Sift flour with baking powder and salt and add to the margarine mixture. Combine everything and mix well
Pour mixture into the greased dish and bake for approximately 60 minutes
Sauce:
Mix the sugar, cream, boiling water and vanilla essence. Boil over low heat for 15 minutes
Remove the pudding from the oven and pour the sauce over while it is still hot. Serve with custard, cream or ice cream.
TIP: Leave the pudding for at least 10 minutes before cutting it into squares.
