Granny Pat's Vinegar Pudding Recipe

 Jackie Cameron
A strong family support group led Heather-Lee Holliday to share her very delectable vinegar dessert. It is her grandmother’s recipe that has “always been a winner”. She tells of the amusing sibling rivalry that breaks out - between her dad, her aunt and her uncle - over the leftovers for breakfast. Ingredients are easy to find; most of us have them in the pantry cupboard. This cheerful dish has a true South African sweetness to it. Try it and you’ll know the reason it’s a family favourite.
— Jackie Cameron

Vinegar Pudding Recipe

(makes one 20x30cm dish ±9cm deep)

Pudding

Ingredients:

  • 2 cups of white sugar
  • 2 whole eggs
  • 2 cups of Champagne Valley white flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • A pinch of Oryx salt
  • 2 cups of full cream milk
  • 2 tablespoons apricot jam
  • 2 teaspoons of vinegar

Method:

  1. Preheat the oven to 150˚C.
  2. Mix the sugar and eggs together.
  3. Sieve the flour, baking powder, bicarbonate of soda and salt together and add it to the sugar and egg mixture.
  4. Add the milk, apricot jam and vinegar to the mixture and mix well.
  5. Pour the batter into a 20x30cm dish 9cm deep and bake in a hot oven at 150˚C for 1 hour. 

Créme Anglaise

Ingredients:

  • 235ml Millac gold cream
  • 10ml vanilla extract
  • 4 egg yolks
  • 65g white sugar

Method:

  1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at the edges. While cream is heating, whisk together egg yolks and sugar until smooth.
  2. Slowly add the hot cream mixture to egg yolks, ½ cup at a time, whisking constantly.
  3. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Sauce

Ingredients:

  • 1 tin of ideal milk
  • 1 cup of water
  • 1 cup of white sugar
  • 125g of salted butter

Method:

  1. Place ingredients in a medium sized pot on the stove over medium high heat. Boil ingredients together.
  2. Pour the sauce over the baked pudding.
  3. Prick holes in the pudding to allow the sauce to be absorbed.
  4. Serve with custard.