Kakamus pudding with custard before baking

Kakamus pudding with custard. Image by Adobe Stock Images

Kakamus pudding with custard: The ultimate Sunday roast pudding

Sometimes you have to mix things up a bit for the Sunday feast with family and friends. Surprise them with a twist on a classic, the Kakamus pudding.

Kakamus pudding with custard before baking

Kakamus pudding with custard. Image by Adobe Stock Images

We all crave something sweet after lunch or dinner. Sometimes you just want to indulge in something sweet and incredible, especially when you’re sharing with family. If you’ve been to a South African Sunday lunch, you know what malva pudding is. This Kakamus pudding with custard is a simple twist on the classic that grandma used to make. The difference here is that the custard is baked into the pudding instead of just pouring it over.

Kakamus pudding with custard tips

The custard isn’t a thick custard you’d usually enjoy with the pudding, but it’s so that you can bake it into the sponge. The bicarb helps give the pudding a beautiful golden brown colour too, making it look very familiar. With the custard already in the pudding, it gives you the perfect opportunity to add to it. Enjoy it with a scoop of whipped cream or ice cream. The ice cream provides a beautiful cold contrast to the warm pudding which is always great.

Sometimes you have to mix things up a bit for the Sunday feast with family and friends. Surprise them with a twist on a classic, the Kakamus pudding.

Kakamus pudding with custard recipe

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Recipe by Gary Dunn Course: DessertCuisine: South AfricanDifficulty: Easy
Servings

6-8

servings
Prep time

15

minutes
Baking Time

30-45

minutes
Total time

1

hour 

Ingredients

  • For the pudding
  • 1 cup flour

  • ½ cup sugar

  • 1 tsp bicarb soda

  • 1 tbsp vinegar

  • 1 egg

  • 1 tbsp apricot jam

  • 1 tbsp butter

  • 1 pinch salt

  • For the custard sauce
  • 1 cup fresh cream

  • 1 tsp vanilla essence

  • ½ cup butter

  • ½ cup boiling water

  • ½ cup sugar

Method

  • Cream butter and sugar together. Add beaten egg and stir.
  • Add flour and salt, 1 teaspoon at a time. Mix bicarb, milk and flour.
  • Add the apricot jam and the vinegar.
  • Bake between 180°C and 200°C until brown.
  • For the custard sauce
  • Melt the ingredients together slowly and pour over the pudding.
  • Place back into the oven, bake until sauce is absorbed.

Notes

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Do you want to make more family dessert recipes to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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