Baked Guava Pudding
Ingredients
- Batter
- 250 ml (1 C) cake flour
- 125 ml (½ C) sugar
- 5 ml (1 t) bicarbonate of soda
- 5 ml (1 t) baking powder
- pinch of salt
- 1 egg
- 30 ml (2 T) vinegar
- 250 ml (1 C) milk
- 30 ml (2 T) Rhodes Apricot Jam Superfine
- 2 x 410 g can Rhodes Guava Halves in Syrup, drained, reserve syrup
- Sauce
- 30 ml (2 T) brown sugar
- 30 ml (2 T) cream
- 65 ml (4 T) butter
- 65 ml (4 T) Rhodes Honey
- 250 ml (1 C) reserved guava syrup
- to serve: prepared custard, whipped fresh cream, or ice cream
Method
- In a large bowl, sift the cake flour, sugar, bicarbonate of soda, baking powder and salt together.
- In a separate bowl, beat the egg, vinegar, milk and Apricot Jam Superfine together and add to the dry ingredients.
- Beat for about 3 - 4 minutes until smooth and glossy.
- Place the drained Rhodes Guava Halves into the bottom of a large baking dish that has been sprayed with non-stick spray.
- Pour the batter over the guava halves.
- Bake in the oven preheated to 180°C for 30 minutes or until the pudding is golden and a skewer inserted near the center comes out clean.
- While the pudding is baking, make the sauce.
- In a saucepan, combine the brown sugar, cream, butter, Rhodes Honey and the reserved guava syrup.
- Whisk over medium heat until the sugar is dissolved.
- Reduce the heat and simmer for 2 minutes.
- Once the pudding is removed from the oven, pierce the top of the pudding a few times with a sharp knife.
- Carefully pour the guava / honey sauce a little at a time over the pudding.
- Serve warm with custard, fresh cream, or ice cream.
