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Recipes Dessert
Honey & Milk Pudding

This quick and easy pudding is the perfect accompaniment to a hot cup of tea on a cold Sunday afternoon.



  • 250 ml (1 C) cake flour
  • 125 ml 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


  • 30 ml (2 T) brown sugar
  • 30 ml (2 T) water
  • 45 ml (3 T) butter
  • 125 ml (½ C) honey
  • optional: 45 – 60 ml (3 – 4 T) brandy


  1. In a large bowl, sift the cake flour, sugar, bicarbonate of soda, baking powder and salt together.
  2. In a separate bowl, beat together the egg, vinegar, milk and Rhodes Quality Apricot Jam and add to the dry ingredients.
  3. Beat for about 3 – 4 minutes until smooth and glossy.
  4. Divide the batter evenly between 6 ramekins which have been sprayed with non-stick spray.
  5. Bake in the oven preheated to 180°C for 25 – 30 minutes.
  6. While the puddings are baking, make the sauce.
  7. In a saucepan, combine the brown sugar, water, butter, honey and the brandy if using.
  8. Whisk over medium heat until the sugar is dissolved.
  9. Reduce the heat and simmer for 2 minutes.
  10. Once the puddings are removed from the oven, pierce the top of each pudding with a sharp knife.
  11. Carefully pour the honey sauce a little at a time over each of the puddings until all the sauce is absorbed.
  12. Serve warm with fresh cream, custard or ice cream.

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