The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 29, 2009
Yumeee!!! This is the perfect pudding for a cold or rainy day (actually, any day will do :-). There are many recipes for this pudding, but being an Afrikaner myself, I can guarantee that this is a winner. I've made it for years and have always used orange juice. The orange juice gives it that perfect taste. This is a very rich pudding (dessert) and should be served in small portions. Go on, try it!! I'm sure you'll love it too!! Thanks for posting this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 25, 2009
I thought the apricot made it taste funny
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Cooking Level: Expert

Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 6, 2009
Really yummy recipe...Just to clear things up, the word "pudding" in British/South African English means "dessert", so all you Americans out there can stop being confused by the description already. Use regular flour if you want, and put your sugar in the blender to make it superfine. Follow the instructions and you won't go wrong! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 29, 2009
As a response to other reviews only.Cake flour is not just a sifted flour. Cake flour has different properties to them which make them a weak flour, in turn that's why cakes generally need binders and such, also they are generally lighter. As opposed to bread flour which have properties that are unique and makes bread flour a strong flour. That's why breads are generally tougher than cakes. A.P. flour can be substituted for any of these but the ending results will differ slightly from its intended texture.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 4, 2009
I was not impressed with this recipe at all. The name leads one to believe it has a fluffy, marshmallow-like texture, resembling a lightweight pudding. It's a cake, not a pudding. The flavor was okay but it is on the greasy side. I'm confused as to some of the higher ratings on this site because I'm not a new cook, I followed the directions explicitly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 8, 2008
The taste of this dessert was top-notch, but the actual baking process was strange. Is the milk supposed to curdle, both in the batter and in the topping? If not, how do you prevent this?
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Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 26, 2007
My husband made this for me after seeing it made on an Oprah show. Halfway through baking he poured the sauce on it like shown on the show. He used seedless blackberry preserves instead because I don't like apricot. It was wonderful! I am begging him to make for me w/lemon curd! As a tip to others, cake flour is just fine sifted flour. Superfine sugar can be made by giving your regular sugar a zip in the food processor.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 20, 2007
I made this last night and loved it - it's just as I remember it! It turned out perfectly and absolutely delicious. I definitely recommend using orange juice (instead of water or sherry). Serve it with warm custard to top off a wonderful dessert (or anytime treat :).
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: May 9, 2007
So delicious - tastes like toffee bread pudding! I even cut the butter in half for the cream and it was still rich and flavorful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 10, 2007
This was so delicious. I didn't quite know what to expect with this recipe with a name like Marshmallow Pudding and reading some of the ingredients but I was more than pleasantly surprised I used orange juice and about 3/4 cups at that, but added some sugar to the sauce. I don't quite know if the cake, or whatever I would call it, was supposed to fall a bit in the middle. No matter what it was decadent, unique, and something I will definately make again in the future! The hubby absolutely loved it too!
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Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA
Living In: San Angelo, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 10, 2006
Some Afrikaans recipe books refer to "Cake flour" meaning all purpose flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 2, 2006
This is an incredible recipe, and one that (for once) I followed to the letter. For those expecting a pudding... don't. It is a rich, moist and spongy cake. The sauce makes this a decadent dessert, and one that I will definitely repeat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 1, 2006
Need a hot pudding in a rush - make this one. It is brilliant and is one of the quickest and easiest puddings to make. I prefer using orange juice for the sauce. Served with cream or custard my family loves it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 29, 2005
My pudding fell halfway through the baking and was WAY overcooked -- brown and dry-looking inside all along the edges. And I couldn't possibly compare the texture to a marshnmallow -- more like a pound cake, but maybe that was due to the falling. The syrup was great (I reduced a cup of OJ to a 1/2 cup to enhance the flavor) and I will try this recipe again, but I'd definitely bake it for HALF the time called for in this recipe. Might be more attractive to serve to guests if it were prepared in individual ramekins, too.
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Home Town: Dayton, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 12, 2005
Not reviewing this recipe, but answering LORRAINE32's question ... superfine sugar is NOT confectioner's sugar. It is like granulated sugar but with much smaller pieces ... I make my own by putting granulated sugar in a food processor until it's finer, and it works great. Also, cake flour comes in a box in the grocery store near the other flours; not sure exactly how it's different from all-purpose flour, but it is - and it IS different from a cake mix.
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Cooking Level: Expert

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The reviewer gave this recipe 0 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 27, 2005
What did I do wrong? The outside browned way too soon, finished much before the suggested time and the inside was brown, (is it supposed to be white?) and it "fell" early. I can tell I would like this but I must have used too much sugar or something. Can someone be more specific about what superfine sugar is. I used confectioner's sugar. Also, what is cake flour? Is that just regular white flour? I used cake mix. Thank you for any replies-the flavors are great-I hope I can find out how I can correct the overdoneness- is 350 the correct temperature?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 5, 2005
I wasn't sure how this would turn out but I'm glad I gave it a go! It doesn't taste like marshmallows but the texture is soft. The pudding part took a full 60mins to bake and I made the sauce using water. I thought there was going to be too much sauce but within a matter of seconds it had all soaked deep into the pudding. Next time I will try the orange juice as the pudding didn't have a lot of flavour with just the water. You could really adapt this recipe to use any kind of flavour you like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 7, 2004
Everyone in my house loved it. We tried it hot and then put it in the fridge and had it again when it was cold. It's very good both ways. I used water to make it the first time, and I'm sure I'll make it again and try the OJ and eventually the sherry too. Thanks for the great recipe.
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