• Description:

    Everyone’s favourite traditional dessert, now in easy-to-devour cupcake form!

  • Ingredients:

    For the pudding you'll need:
    2 large eggs
    160 g sugar
    2 tbsp apricot jam
    135 g cake flour
    15g butter; melted
    100 ml milk
    1 tsp. vinegar

    1 tsp bicarbonate of soda
    Pinch of salt

    For the sauce you'll need:
    100 ml cream
    50 ml water
    30 g butter
    70 g sugar

    For the topping you'll need:
    150 ml cream; whipped

  • Method:

    1. Preheat the oven to 180 ºC.
    2. Line a 12-cup muffin pan with cupcake casings.
    3. Beat the sugar and eggs, add the jam, and beat well.
    4. Sieve the flour, bicarbonate of soda and salt.
    5. Mix the butter and vinegar, and add to the egg mixture.
    6. Alternately add the milk and flour to the mixture, and mix well.
    7. Pour the batter into the cupcake casings and bake for 15–20 min. until a knife inserted into the middle of one of the centre cupcakes comes out clean.
    8. Place all the sauce ingredients into a saucepan and heat while stirring continuously, until the sugar has dissolved, and set aside.
    9. Once the cupcakes are done, use a fork to poke holes into them and very gently pour the sauce over each one, giving time for the sauce to be absorbed before adding more.
    10. Allow to cool completely in the pan and serve topped with some whipped cream.

    Recipe by: Hein van Tonder