Bestanddele:
45ml (3 e) botter
250 ml suiker (of minder indien verkies)
1 eier
5 ml koeksoda
10 ml (2 t) appelkooskonfyt
250 ml koekmeel
250 ml melk
Metode:
Klop botter en suiker tot romerig. Klits eier, koeksoda en appelkooskonfyt saam en voeg by mengsel. Sif meel en roer by bottermengsel. Voeg die melk geleidelik by en roer tot die mengsel glad is. Bak in 'n gesmeerde oondvaste bak of individuele klein bakkies, gevul met ¾ van die mengsel. Bak in 'n voorverhitte oond by 180°C vir 45 minute tot gaar. (15-20min vir die muffins)
Sous:
250 ml room
125 g botter
250 ml suiker (of minder indien verkies)
125 ml water
Metode:
Kook sousbestanddele vir ±3 min.Giet oor warm poeding sodra dit uit die oond kom en bedien warm met vla en/of roomys.
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Ingredients:
45ml (3 tbs) butter
250 ml sugar (or less if preferred)
1 egg
5 ml baking soda
10 ml (2 t) apricot jam
250 ml cake flour
250 ml milk
Method:
Cream butter and sugar. Beat egg, baking soda, and apricot jam together and add to the mixture. Sift flour and stir into butter mixture. Gradually add the milk and stir until the mixture is smooth. Bake in a greased ovenproof dish or individual small bowls, filled with ¾ of the mixture. Bake in a preheated oven at 180°C for 45 minutes until cooked.
Sauce:
250 ml cream
125 g butter
250 ml sugar (or less if preferred)
125 ml water
Method:
Cook sauce ingredients for ±3 min.
Pour over hot pudding as soon as it is out of the oven and serve hot with custard and/or ice cream.
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