Ingredients: 150g butter (room temp) 1 cup castor sugar grated zest of 1 naartjie 2 eggs (room temp) 1 ¼ cups cake flour 1 ½ teaspoon baking powder ½ teaspoon ground cinnamon 1 seedless naartjie (peeled) ¼ cup milk 1 tablespoon golden syrup + more
To serve: Whipped cream/ ice-cream or custard
Method 1. In a bowl, beat together butter, sugar and grated zest until light and fluffy. 2. Add the eggs, one at a time, beating well after each addition. 3. Sift in flour, baking powder and cinnamon. 4. Blend naartjie, milk and 1 tablespoon golden syrup. 5. Add to flour mixture. 6. Stir well to combine. 7. Grease a pudding bowl/ bundt pan or individual ramekins. 8. Add 2 tablespoon golden syrup into the base of the bowl/pan or divide between ramekins. 9. Pour in batter. 10. Place into a bain-marie (water bath). 11. Bake in a preheated oven at 180degC for 45min. 12. Leave to cool for few minutes, then turn over. Serve with cream/ ice-cream or custard.