This delightful old-fashioned pudding has the soft and steamy texture of a malva pudding and the taste of gingerbread. We couldn’t stop diving in for more!
Recipe and styling by Robyn Timson Moss
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Jongmanspoeding (Young Man’s Pudding)
- 230g butter + extra, to grease
- 200g white sugar
- 360g cake flour
- 10g ground ginger
- 1 tsp bicarbonate of soda
- 500ml (2 cups) full-cream milk
- 90g dried currants + extra, to serve
- 2 tbsp apricot jam + 2 tbsp extra, to glaze
Preheat the oven to 180°C. Grease a 20 x 30cm baking dish with butter. Set aside until needed.
In the bowl of a hand-held/stand mixer fitted with the whisk attachment, cream the butter and sugar together until light and fluffy. Set aside until needed.
In a separate bowl, sift together the cake flour and ground ginger. Set aside.
In a large jug, mix the bicarbonate of soda and milk together. Set aside.
Add 75g of the flour mixture to the creamed butter and sugar, and lightly beat it in. Once it is incorporated, add a splash of the milk mixture. Continue to alternate between adding 75g of the flour mixture and a splash of the milk mixture until everything is added to the creamed butter and sugar. By this stage, you should have a thick, smooth batter. Fold in the dried currants and apricot jam.
Pour the batter into the prepared baking dish and bake in the centre of the preheated oven until a skewer inserted into the centre of the pudding comes out clean, about 1 hour. Remove from oven and brush the surface of the pudding with the apricot jam.
Serve the pudding warm, with a sprinkling of dried currants.