Gemmer Poeding

Bestanddele:

• 1½ koppie meelblom
• 1 koppie melk
• 1 eier
• 1 eetlepel fyn gemmer
• 1 koppie suiker
• ½ koppie sagte botter
• 1 teelepel koeksoda, gelykvol
• 2 eetlepels fyn appelkooskonfyt, fyn

Stroop:

• 1 koppie suiker
• 2 koppies kookwater
• 1 t fyn gemmer

Metode:

1. Voorverhit die oond tot 180 C.
2. In ‘n mengbak room die botter en suiker.
3. In ‘n aparte bak, sif meel, koeksoda en gemmer saam.
4. Klop meelmengsel by die geroomde botter-en-suiker in.
5. In ‘n aparte bakkie, klits eers die eier, melk en appelkooskonfyt saam en klits dit dan in by meelmengsel in om loperige beslag te vorm.
6. Gooi die beslag in ‘n groot bakskottel skottel waarin die volgende stroop aangemaak is:

Stroop:

1. In die bakskottel waarin die poeding gebak gaan word, roer die suiker, kookwater en fyn gemmer tot die suiker opgelos is.
2. Skep die beslag bo-op die vuurwarm stroop, maar moenie deurroer of meng nie.
3. Bak tot gaar, 35-40 minute.
4. Toets met ‘n toetspennetjie.
5. Die poeding sal bo-op die stroopmengsel dryf.
6. Bedien warm of koud in die stroop, met vla of room daarby.

Translation

Ginger Pudding

Ingredients:

• 1½ cups flour
• 1 cup of milk
• 1 egg
• 1 tablespoon fine ginger
• 1 cup of sugar
• ½ cup softened butter
• 1 teaspoon of baking soda, equal
• 2 tablespoons fine apricot jam, fine

Syrup:

• 1 cup of sugar
• 2 cups of boiling water
• 1 t fine ginger

Method:

1. Preheat the oven to 180 C.
2. Cream the butter and sugar in a mixing bowl.
3. In a separate bowl, sift flour, baking soda and ginger together.
4. Beat flour mixture into the creamed butter and sugar.
5. In a separate bowl, first whisk together the egg, milk and apricot jam and then whisk it into the flour mixture to form a runny batter.
6. Pour the batter into a large baking dish dish in which the following syrup has been prepared:

Syrup:

1. In the baking dish in which the pudding will be baked, stir the sugar, boiling water and fine ginger until the sugar is dissolved.
2. Spoon the batter on top of the hot syrup, but do not stir or mix.
3. Bake until done, 35-40 minutes.
4. Test with a test pen.
5. The pudding will float on top of the syrup mixture.
6. Serve hot or cold in the syrup, with custard or cream.