South African Brown Pudding
South African Brown Pudding is a vegetarian recipe with 16 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 288 calories, 4g of protein, and 7g of fat. This recipe is typical of African cuisine. A mixture of apricot jam, vanilla, distilled vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.
Instructions
Preheat an oven to 350 degrees F (175 degrees C).
Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam.
Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.
Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.
Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding.
Recommended wine: Pinotage, Riesling, Chenin Blanc
African works really well with Pinotage, Riesling, and Chenin Blanc. The best wine for African dishes will depend on the dish, but a fruity, aromatic white wine is a safe bet for spicy dishes while pinotage would be a traditional match for South African cuisine. You could try MAN Family Wines Pinotage. Reviewers quite like it with a 4 out of 5 star rating and a price of about 10 dollars per bottle.
MAN Family Wines Pinotage
A blend of 86% Pinotage, 12% Shiraz and 2% Viognier.Packed with full red-berry flavours, touches of cinnamon and nutmeg spices, and soft tannins, this wine should pair well with most red meats or poultry. The sweet fruit flavours of Pinotage make it an ideal match for spicy curries. A modern-style of Pinotage. Serve at a cool room temperature.