Vinegar pudding is a much-loved South African pudding. Its roots can be found in wine pudding, which was made by baking raisin-and-date batter in a syrup made from wine, but somewhere along the way vinegar became the ingredient of choice, and most recipes nowadays omit the fruit too.
Serves 4 – feel free to double the recipe.
- 1 ¼ cup (310 ml) boiling water
- 2/3 cup (160 ml) sugar
- 1/3 cup (80ml) vinegar: use white, brown, or wine vinegar, but not balsamic vinegar
- ¼ cup (60 gram) butter
- 1/3 cup (80 ml) sugar
- 1 egg
- 1 teaspoon (5 ml) ground ginger or mixed spice
- ¼ teaspoon (1 ml) nutmeg
- 1/8 teaspoon salt
- 1 tablespoon (15 ml) apricot jam
- 3/4 teaspoon (4 ml) baking soda
- 2/3 cup (160 ml) milk warmed
- 1 cup (250 ml) flour
- 1/3 cup (80 ml) chopped dates or raisins (optional)
Pre-heat the oven to 180°C
- Dissolve the sugar in boiling water.
- Add vinegar and boil for about three minutes, with the lid on.
- Taste the sauce – trust your taste buds, and if they are not worried yet, feel free to add more vinegar to the sauce.
- Pour sauce into a large oven-proof dish, with a lid. If you do not have a lid, you can cover it with aluminum foil.
- Allow the syrup to cool down a little bit, while you make the dough
- Cream butter and sugar together.
- Add the egg, apricot jam, spices, and salt, and beat well.
- Sift flour over the mixture
- Add optional chopped dates or raisins.
- Dissolve baking soda into warmed milk.
- Mix everything together.
- Spoon the batter into the syrup, but don’t smooth it out.
- Place the lid on the dish, and bake for about 40 minutes at 180°C, until golden brown.
Use a large oven dish, to prevent syrup spilling over the sides while the pudding bakes in its syrup. If does start spilling, place the dish on a baking sheet.