I'd heard of this pudding from S. African friends so thought I'd give it a try. I used my usual substitute for cake flour: reduce all-purpose by 2 T. per cup, add an equivalent amount of corn starch. I did find the vinegar curdled the milk mixture while heating, in future I'd either add it when it comes off the stove or use buttermilk. No apricot jelly so I used raspberry. My pudding tested done after 35 minutes, probably because I used a slightly bigger dish than specified. I used orange juice in the sauce, it curdled straight away although I don't think that matters. After soaking,the pudding was slightly drier in the middle. If I made this again I would like to do what a previous reviewer suggests and pour some of the sauce mixture over the pudding half way through baking. My family liked the pudding warm, I prefer it cool. Thx for an interesting recipe.
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I'd heard of this pudding from S. African friends so thought I'd give it a try. I used my...