Leap year pudding (Skrikkeljaarpoeding)
A pudding that’s allowed only once every four years? Yes, that’s right. In honour of leap year, we made South African leap year pudding.
- 1/3 cup butter (75 gram butter)
- 1/2 cup (125 ml) sugar
- 2 jumbo eggs (or 3 smaller eggs), separated
- 1 teaspoon (5 ml) vanilla (optional)
- 1 cup (250 ml) flour
- 2 teaspoons (10 ml) baking powder
- 1/4 teaspoon / 1 ml salt
- 1/3 cup (85 ml) milk
- 1/4 cup apricot jam (approximately)
- 1 cup (250 ml) milk (to use in second half of baking process)
- 2 tablespoons (30 ml) castor sugar
- Pre-heat oven to 180ºC
- Cream the slightly softened butter, sugar and egg yolks together until it is light and fluffy. Mix optional vanilla into the mixture.
- Sift the flour, baking powder and salt together into the butter and sugar mixture and add 1/3 cup (85 ml) of milk and combine.
- Pour the mixture into a greased baking dish and bake for 30 minutes at 180ºC (until baked through and a skewer comes out clean).
- While the cake is baking, whisk the egg whites while adding castor sugar bit by bit, until you have turned it into a meringue mixture.
- Remove the pudding from the oven, but do not switch the oven off yet.
- Spread the jam over the cake to cover it lightly. Pour the 1 cup (250 ml) of milk over the pudding, and the cover with the meringue mixture.
- Return to oven and bake about 20 minutes, until the meringue starts to darken.