
South Africa is a country renowned for its diverse cultural heritage, and its cuisine reflects that beautifully. Among its many beloved dishes is Jan Ellis Poeding, a sweet dessert that holds a special place in South African hearts. This delightful pudding, often compared to Malva pudding, is a timeless classic that brings warmth to the dinner table. If you’ve stumbled upon this dessert and want to learn more, you’re in for a treat!
What is Jan Ellis poeding?
Jan Ellis was a renowned rugby icon from the 1960s and 1970s, celebrated for holding the record as the most capped Springbok player of his time. This dessert was named in his honor, inspired by widespread claims that it was his favorite treat. Jan Ellis Poeding is a traditional South African baked pudding widely praised for its rich, buttery flavour and soft, spongy texture.
What sets Jan Ellis Poeding apart from other desserts is its simplicity and the way it resonates with South African heritage. The pudding is easy to make but delivers an incredibly satisfying flavor. It’s a go-to dessert for families gathering around during Sunday lunches or a perfect finale for festive celebrations.
How to make Jan Ellis poeding
If you’re eager to try this traditional dessert, here’s a simplified version of the Jan Ellis Poeding Resep (recipe):
Ingredients
For the pudding:
- 1 cup of sugar
- 1 tablespoon of apricot jam
- 1 tablespoon of butter
- 2 eggs (beaten)
- 1 cup of milk
- 1 cup of flour
- 2 teaspoons of baking powder
- A pinch of salt
For the syrup:
- 1 cup of water
- 1 cup of cream
- 1 cup of sugar
- 1 tablespoon of butter
Instructions
- Preheat your oven to 180°C (350°F).
- Cream together the sugar, butter, and apricot jam.
- Add the beaten eggs and milk to the mixture and blend well.
- Sift in the flour, baking powder, and salt, folding gently until fully combined.
- Pour the batter into a greased baking dish and bake for 25-30 minutes or until golden brown.
- While the pudding bakes, prepare the syrup by combining all syrup ingredients in a saucepan. Simmer until the sugar has dissolved.
- Once the pudding is out of the oven, pour the hot syrup over it, allowing it to soak in thoroughly.
- Serve warm with custard, whipped cream, or ice cream, and enjoy every luscious bite!
Jan Ellis pudding vs. Malva pudding
You may wonder how Jan Ellis Poeding compares to the iconic Malva pudding. While both are staples in South African cuisine, there are subtle differences that distinguish one from the other.
Here’s the key difference:
- Both desserts feature a moist texture, but Malva pudding typically includes vinegar in its recipe, which gives it a slightly tangy undertone.
- Jan Ellis Poeding, on the other hand, lacks that tanginess and focuses on a buttery sweetness that feels richer.
- Malva pudding often uses apricot jam as well, but Jan Ellis Poeding amplifies its flavours with a syrup that leaves it decadently moist.
Ultimately, the debate of “verskil tussen Jan Ellis en Malva poeding” boils down to personal preference. Fans of creamy sweetness may lean toward Jan Ellis Poeding, whereas those who enjoy a touch of tanginess might favor Malva pudding.
Final thoughts on Jan Ellis poeding
Jan Ellis Poeding is much more than just a dessert—it’s a piece of South African tradition. Its unique texture and flavour invite you to experience a taste of heritage, whether it’s a cozy Sunday lunch or a moment of indulgence by yourself. Don’t forget to pair it with custard for the ultimate treat!
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