Winter is for warm puddings with custard or ice cream or cream or better still, all three.

Ingredients

• Batter
• 250 ml (1 C) cake flour
• 125 ml (½ C) sugar
• 5 ml (1 t) bicarbonate of soda
• 5 ml (1 t) baking powder
• pinch of salt
• 1 egg
• 30 ml (2 T) vinegar
• 250 ml (1 C) milk
• 30 ml (2 T) Rhodes Quality Apricot Jam
• 2 x 410 g can Rhodes Quality Guava Halves in Syrup, drained, reserve syrup
• Sauce
• 30 ml (2 T) brown sugar
• 30 ml (2 T) cream
• 65 ml (4 T) butter
• 65 ml (4 T) honey
• 250 ml (1 C) reserved guava syrup

to serve: prepared custard, whipped fresh cream, or ice cream

Method

1. In a large bowl, sift the cake flour, sugar, bicarbonate of soda, baking powder and salt together.
2. In a separate bowl, beat the egg, vinegar, milk and Apricot Jam Superfine together and add to the dry ingredients.
3. Beat for about 3 – 4 minutes until smooth and glossy.
4. Place the drained Rhodes Quality Guava Halves into the bottom of a large baking dish that has been sprayed with non-stick spray.
5. Pour the batter over the guava halves.
6. Bake in the oven preheated to 180C for 30 minutes or until the pudding is golden and a skewer inserted near the center comes out clean.
7. While the pudding is baking, make the sauce.
8. In a saucepan, combine the brown sugar, cream, butter, honey and the reserved guava syrup.
9. Whisk over medium heat until the sugar is dissolved.
10. Reduce the heat and simmer for 2 minutes.
11. Once the pudding is removed from the oven, pierce the top of the pudding a few times with a sharp knife.
12. Carefully pour the guava / honey sauce a little at a time over the pudding.
13. Serve warm with custard, fresh cream, or ice cream.