Wednesday, 9 May 2018

ASYN POEDING



ASYN POEDING
BESTANDELE
Beslag:
2 E botter
125 ml strooisuiker
2 eiers
375 ml koekmeelblom
5 ml koeksoda
10 ml gemmer
1 ml sout
2 ml neutmuskaat
30 ml appelkooskonfyt
Sous:
500 ml water
500 ml suiker
125 ml asyn
INSTRUKSIES
Verhit die bestanddele vir die sous saam tot kookpunt.
Laat prut vir 5 minute en laat afkoel.
Voorverhit die oond tot 180˚C en smeer ‘n oondbak van 26 cm met botter.
Verroom die botter en suiker tot lig en romerig.
Klits die eiers een vir een by.
Sif die droë bestanddele saam en roer dit by.
Roer die appelkooskonfyt by tot goed gemeng.
Skep in die gesmeerde bak en giet die afgekoelde sous bo-oor.
Bak vir 30-40 minute tot goudbruin.
Sit voor met stywe room, vla of roomys.

Vinegar Pudding is another one of the puddings that are often confused with Jan Ellis Pudding and Malva Pudding, but like the other two puddings, there are a difference in ingredients.
VINEGAR PUDDING
INGREDIENTS
Batter:
2 T butter
125 ml castor sugar
2 eggs
375 ml cake flour
5 ml bicarbonate of soda
10 ml ginger
1 ml salt
2 ml nutmeg
30 ml apricot jam
Sauce:
500 ml water
500 ml sugar
125 ml vinegar
INSTRUCTIONS
Heat the ingredients for the sauce together until boiling.
Simmer for 5 minutes and allow to cool.
Preheat the oven to 180˚C and spread a 26cm oven dish with butter.
Blend the butter and sugar until light and creamy.
Add in the eggs one by one.
Sift the dry ingredients together and mix well.
Add the apricot jam to mix well.
Spoon into the greased dish and pour the cooled sauce over.
Bake for 30-40 minutes until golden brown.
Serve with whipped cream, custard or ice cream.

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