Reviewed: Sep. 25, 2011

Absolutely delicious! I used seedless boysenberry jam. Had the perfect bread pudding texture I wanted!

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Reviewer:

TROGDOR!

Reviewed: Sep. 15, 2011

Being a South African this recipe is the one my mom taught me when I was younger. but I have to say that it was surprising to see that the translation of the name is marshmallow pudding :) I've never heard that before. To the questions that was asked... if the center of the pudding falls in don't stress when you pour the sauce over it will again puff up. before you pour the sauce over use a knife to get the sides loose. This makes the sauce absorb easier and the end is a awesome saucy pudding enjoy

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Reviewer:

Risipit

Living In: East London, Eastern Cape, South Africa

Reviewed: May 19, 2011

Cake flour: has a less expansive gluten for crumblier texture. Acceptable substitution is to remove 2 T all purpose flour per cup as required for the recipe. I think that commercially available cake flour contains some cornstarch, but I'm not certain.

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Shelly Ann

Cooking Level: Expert

Home Town: Wellsville, New York, USA

Reviewed: Mar. 4, 2011

I had no idea what to expect when I first made this and I was pleasantly surprised. I used fig jelly instead of apricot, but it tasted really nice. The texture was very interesting, in between a cake and a fluffy pudding. Will definitley make again.

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marta365

Cooking Level: Intermediate

Reviewed: Dec. 18, 2010

Mmmm! So good. I give 10 stars! I did every thing exactly as written only i used blackberry jam insted of the apricot (as suggested but another reviewer). It was a wonderful flavor. I will make this again and again!

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Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Feb. 8, 2010

This was a HUGE hit. Thank you so much! It even tastes good reheated. Just pop a slice in the microwave for 12 seconds and you have an even better taste than the first. I made it exactly as the original recipe suggest. PERFECT!

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Kea

Reviewed: Jan. 26, 2010

This was very good! It's a fruit cake. Do not double the recipe though, rookie mistake by me. :) It affects the way the middle of the cake bakes. However, itwas very good! I would definitely make it again.

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Kate F

Cooking Level: Expert

Home Town: Auburn, Nebraska, USA

Living In: Phoenix, Arizona, USA

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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Annie

Cooking Level: Intermediate

Reviewed: Sep. 25, 2009

I thought the apricot made it taste funny

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abowwow

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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