Sterpoeding (Star Pudding)
Sterpoeding
## Ingredients
Pudding:
- 1 cup self-raising flour
- 60 g butter, rubbed into the flour
- 2 large eggs, beaten
- 250 ml milk
- 250 ml fruit jam of your choice
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- Pinch of salt
Sauce:
- 500 ml double cream or thick cream
- 1 cup caster sugar
- 2 large eggs, well beaten
- 1 tsp vanilla extract
Ingredients
- Pudding:
- 1 cup self-raising flour
- 60 g butter, rubbed into the flour
- 2 large eggs, beaten
- 250 ml milk
- 250 ml fruit jam of your choice
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- Pinch of salt
- Sauce:
- 500 ml double cream or thick cream
- 1 cup caster sugar
- 2 large eggs, well beaten
- 1 tsp vanilla extract
Method
- Preheat the oven to 180°C and grease a deep rectangular ovenproof dish.
- Rub the butter into the flour until crumbly. Stir in the salt and set aside.
- Whisk the eggs, then add the milk, jam, vinegar and vanilla; combine well.
- Pour the wet mixture into the dry ingredients and fold gently until combined; do not overmix. Transfer to the prepared dish and smooth the top.
- Bake for 25–35 minutes at 180°C until the pudding is set and a skewer comes out clean.
- While the pudding bakes, make the sauce: whisk together the cream, sugar, beaten eggs and vanilla. Warm gently (do not boil) so the sugar dissolves.
- When the pudding is done, remove from the oven and pour the warm sauce evenly over the hot pudding.
- Return to the oven for 8–12 minutes until the sauce starts to set and become glossy.
- Serve warm with extra custard, cream or ice cream.