‘Tannie se pudding’

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

Pudding

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

in syrup

Topping sauce

230 g castor sugar

380 g can Ideal Milk, at

room temperature

45 g desiccated coconut

60 g salted butter

5 ml vanilla extract

Pudding

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.

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.