Sedgwicks Old Brown Sticky Pudding
Sedgwick’s Old Brown Sticky Pudding

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Cooking Time: XXX minutes
Serves: XXX

Ingredients

  • 310 ml cake flour 
  • 10 ml bicarbonate of soda
  • 1 ml salt
  • 2 eggs
  • 250 ml castor sugar
  • 30 ml butter
  • 125 ml buttermilk
  • 15 ml apricot jam 
  • 2.5 ml orange — zest only
  • 60 ml orange juice
  • 15 ml vinegar

For the Sauce:

  • 125 ml Butter
  • 125 ml brown sugar — soft
  • 125 ml Sedgwick’s Old Brown
  • 125 ml cream

Method

  • Preheat the oven to 180°C and butter 6 x 125 ml baking mould pans.
  • Sift the flour, bicarbonate of soda and salt together in a big mixing bowl.
  • Whisk the eggs and sugar together in another bowl until the texture is light and fluffy.
  • Heat the butter, buttermilk, apricot jam, grated orange zest, orange juice and vinegar together in the microwave for a few seconds until the butter is melted.
  • Fold the flour mixture alternately into the egg mixture and the butter mixture, mix it well but do not over-mix.
  • Pour the mixture for three-quarters into the prepared moulds and put these on an oven tray.
  • Bake in the oven for 20 to 30 minutes.

For the Sauce:

  • Prepare the sauce while the mixture is in the oven.
  • Combine all the ingredients for the sauce in a small saucepan and cook until the sugar has melted.
  • Remove the puddings from the oven and turn them onto the plate on which you will serve them.
  • Prick holes in the puddings with a skewer and pour some of the sauce over them while they are still hot.
  • Serve the rest of the sauce on the side.