Aartappel Poeding South Africa Recipes

AARTAPPEL-POEDING (SOUTH AFRICA)

Steps:

• Prehest oven to 350 degrees.
• To the potatoes add eggs, sugar, salt, vanilla, almond or lemon essence and zest. Put dabs of butter on top and top with a good grating of nutmeg or almond slices.
• Bake in a lightly buttered casserole dish for 30 minutes till lightly browned.

SOUTH AFRICAN MURG POEDING ("MARROW" PUDDING)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
• Beat egg and 1/2 cup sugar together in a bowl. Mix in flour, vinegar, apricot jam, baking powder, baking soda, and salt. Add milk gradually, mixing well. Pour into the prepared baking dish.
• Bake in the preheated oven until set, about 45 minutes.
• Dissolve 1/2 cup sugar in boiling water. Add evaporated milk, melted butter, and vanilla extract. Mix well; pour over baked pudding. Wait until sauce is absorbed before serving, about 5 minutes.

SOUTH AFRICAN MALVAPOEDING (MARSHMALLOW PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
• Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
• Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
• Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
• Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.