As a family, we always referred to this as ‘Tannie se pudding’, but I don’t actually know who ‘Tannie’ was! We loved this pudding, and I hope it brings joy to your home, too.
Makes 8–10 servings
275 g self-raising flour
345 g castor sugar
10 ml bicarbonate of soda
2 whole eggs, lightly whisked
2 × 410 g cans peach slices
230 g castor sugar
380 g can Ideal Milk, at
45 g desiccated coconut
60 g salted butter
5 ml vanilla extract
1 Combine the flour, sugar, bicarbonate of soda and eggs in a mixing bowl.
2 Whisk in the syrup from the peaches, then fold in the peach slices, making sure everything is well combined.
3 Pour the mixture into a greased 22 x 18 cm baking dish.
4 Bake in a preheated oven at 180°C for about 1 hour, or until cooked. Meanwhile, make the topping sauce.
1 Place all the ingredients in a saucepan. Stir until all the sugar crystals have dissolved, then bring to the boil and boil for 5 minutes.
2 When the pudding comes out of the oven, pour over the hot sauce.
Serve warm with homemade custard.