Lukewarm caramel vanilla pudding from South Africa

Ingredients for 8 servings:

• 1 egg(s)
• ½ cup sugar
• 1 tbsp apricot jam
• 1 ½ tsp vinegar
• 1 cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup milk
• Fat, for the shape
• Breadcrumbs or grated nuts for the mold
• 1 cup milk
• 1 cup brown sugar
• 1 cup water
• 125 g butter or margarine
• 1 tsp vanilla extract

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Military poeding

The “cup” refers to the English unit of measurement “cup” = 237 ml. Preheat oven to 180°C. Beat the egg and sugar until frothy, then add the remaining ingredients except the milk and mix. Add the milk at the end; the mixture will be relatively runny. Grease a 20×28 cm² ovenproof dish and sprinkle with breadcrumbs or ground nuts. Pour in the mixture and bake in the oven for 45 minutes until golden brown, avoiding opening the oven door if possible. The pudding will rise quite a bit, so don’t fill the dish with more than 2 cm of the mixture. Meanwhile, bring the glaze ingredients to a boil in a saucepan, stirring constantly, until the sugar is completely dissolved. As soon as the pudding comes out of the oven, pierce it a few times with a wooden skewer and immediately pour in the hot glaze, a little at a time, until all the liquid is absorbed. Serve lukewarm with fruit or vanilla sauce!