Best South African Telephone Pudding Recipes

TELEPHONE PUDDING

Telephone Pudding image

Make and share this Telephone Pudding recipe from Food.com.

Provided by Sherrie-pie

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups self-raising flour
1 teaspoon bicarbonate of soda
1/2 cup butter
2 tablespoons apricot jam
1/2 cup sugar
1/2 cup milk
1 teaspoon ground ginger
1 egg
2 cups milk
1 cup sugar
1 teaspoon vanilla essence

Steps:

Cream butter and sugar, beat in egg.
Sieve in flour, salt, ginger and bicarb.
Beat to a soft consistency with half the milk.
Add to jam to other half of milk and beat well into a dough.
Mix 2 cups of milk and 1 cup of sugar and a little vanilla essence.
Pour over dough placed in a deep serving dish.
Bake in a 350 C oven for about 30 minutes.

SOUTH AFRICAN PUDDING

South African Pudding image

Make and share this South African Pudding recipe from Food.com.

Provided by katie in the UP

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 teaspoon white vinegar
1/2 cup milk
1 cup superfine sugar
2 eggs
1 tablespoon apricot jam
1 1/3 cups cake flour
1 teaspoon baking soda
1 pinch salt
1 cup heavy cream
1/2 cup butter
1/2 cup white sugar
1/2 cup orange juice or 1/2 cup sherry wine

Steps:

Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.

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