Vrugte-kelkie poeding
Ingredients
Batter...
•1 cup (140 gram) self-raising flour (add 1 tablespoon self-raising flour if the batter is too runny)
•1 teaspoon (5 ml) baking soda
•1/8 teaspoon (pinch) salt
•¼ cup coconut
•1 jumbo (xtra-large) egg
•½ cup (100 gram) white sugar
•1 x 410 gram tin of fruit salad (fruit cocktail) in juice
•1/2 teaspoon (2 ml) vanilla essence
Caramel sauce
•3/4 cup (190ml, which is ½ of a 410 gram tin) Nestlé Ideal Evaporated Milk
•1/3 cup (75 gram) sugar
•2 tablespoons (25 gram) butter
•1/2 teaspoon (2 ml) caramel or vanilla essence
Method
Pudding
1.Sift the self-raising flour, baking soda and salt together. Add coconut.
2.Beat egg and sugar together.
3.Add vanilla essence, tinned fruit, and juice in which the fruit was preserved, to egg and sugar mixture.
4.Add dry ingredients to the mixture and mix.
5.Pour the batter into a greased 20 cm (1,25 litre) oven dish.
6.Bake for 30 to 40 minutes in an oven, preheated to 180ºC, while you make the caramel sauce.
Sauce
1.Bring all the ingredients, except the caramel or vanilla essence, to the boil in a saucepan. Reduce the heat and simmer for 3 to 5 minutes.
2.Remove sauce from the stove and add caramel or vanilla essence.
3.Pour the hot sauce over the hot tart as soon as it comes out of the oven.
Serve lukewarm with custard or ice cream.
Notes:
For a tropical flavour, add approximately ¼ cup of crushed pineapple and ¼ cup of coconut to the sauce.
Ingredients
Batter...
•1 cup (140 gram) self-raising flour (add 1 tablespoon self-raising flour if the batter is too runny)
•1 teaspoon (5 ml) baking soda
•1/8 teaspoon (pinch) salt
•¼ cup coconut
•1 jumbo (xtra-large) egg
•½ cup (100 gram) white sugar
•1 x 410 gram tin of fruit salad (fruit cocktail) in juice
•1/2 teaspoon (2 ml) vanilla essence
Caramel sauce
•3/4 cup (190ml, which is ½ of a 410 gram tin) Nestlé Ideal Evaporated Milk
•1/3 cup (75 gram) sugar
•2 tablespoons (25 gram) butter
•1/2 teaspoon (2 ml) caramel or vanilla essence
Method
Pudding
1.Sift the self-raising flour, baking soda and salt together. Add coconut.
2.Beat egg and sugar together.
3.Add vanilla essence, tinned fruit, and juice in which the fruit was preserved, to egg and sugar mixture.
4.Add dry ingredients to the mixture and mix.
5.Pour the batter into a greased 20 cm (1,25 litre) oven dish.
6.Bake for 30 to 40 minutes in an oven, preheated to 180ºC, while you make the caramel sauce.
Sauce
1.Bring all the ingredients, except the caramel or vanilla essence, to the boil in a saucepan. Reduce the heat and simmer for 3 to 5 minutes.
2.Remove sauce from the stove and add caramel or vanilla essence.
3.Pour the hot sauce over the hot tart as soon as it comes out of the oven.
Serve lukewarm with custard or ice cream.
Notes:
For a tropical flavour, add approximately ¼ cup of crushed pineapple and ¼ cup of coconut to the sauce.
