This South African dessert feels a combination of bread pudding and a more traditional British pudding with the sauce on top. This recipe was easy to put together, the only reason I marked this as a 9 under baking ease is because I had to convert everything from metric to imperial. Thankfully our scale has this as an option so I just used that which helped.
Other than that, there’s nothing difficult about this cream. It follows a standard cake making process and then it bakes at 350 F for 45 minutes. I’ve gotten to the point where I can smell when a cake is done (this sounds like a cool thing but honestly just means we bake way too much!) so I found that it only needed 30 minutes of baking rather than 45.
I didn’t include the golden syrup as we don’t have that nor did I include the Star of Anise. I wanted to get some Amarula Cream to use in the sauce but it was raining today and I didn’t feel like getting out. Plus, I figured I’ll try this without first and then if we like it I’ll try it with the Amarula Cream the next time. I poked holes in the cake so the sauce would seek down a little more but I think it needed a few more as the cake was a little dry.
As far as taste goes it doesn’t have a major flavor that stands out and I couldn’t really taste the apricot in the cake. It’s not bad by any means, just lacking a bit in flavor. I think if I had used the Amarula Cream it would have made a big difference so I think I’ll definitely try that next time but it’s a nice dessert and was fun to try!
Recipe Used: BBC Good Food