From next week onwards this family of two will be on a strict Mediterranean diet – that means we will engage in healthy eating habits. But on the last day of the school holidays, I decided to spoil us with an extremely unhealthy but delightful pudding. I paged through my oldest recipe books and found this version of the popular Jan Ellis pudding. As Deon is not fond of overly sweet pudding, I halved the amount of sugar.
Who was Jan Ellis? He was a famous South African rugby player in the 1960s and ‘70s. This pudding was evidently a great favourite of his. Jan Ellis pudding is very similar to the famous Malva pudding, loved by many South Africans. Both have a cake-like texture and are steeped in a rich sauce that is poured over the hot pudding when it is removed from the oven. Malva pudding contains vinegar, whereas Jan Ellis does not. The difference is hardly noticeable. Both are super delicious and unhealthy.
Ingredients for Jan Ellis pudding
5ml bicarbonate of soda
375ml self-raising flour
30ml smooth apricot jam
zest of 1 small lemon
5ml vanilla powder (If you don’t have this, use essence)
250ml butter or margarine
250ml sugar (I only use 125ml)
5ml caramel essence
Preheat the oven to 180 degrees C. Grease a baking dish which has a volume of 2 liters. Dissolve the bicarbonate of soda in the milk. Mix the rest of the ingredients together. Add the milk and mix well. Scrape into the baking dish and bake for 30 -35 minutes or until golden brown. While the pudding is baking, mix the sauce ingredients in a saucepan and bring to the boil while stirring. Simmer for 2 minutes and pour over the hot pudding as soon as it is taken from the oven. There is a lot of sauce, but the pudding will eventually absorb it all. Serve with vanilla ice-cream or custard.