Asynpoeding, that gloriously tangy vinegar pudding, has long held a sweet spot in the hearts (and stomachs) of West Coast locals – and for good reason. The zing of vinegar cuts through the sweetness and it has a no-fuss, homespun appeal. This isn’t just pudding – it’s a legacy baked into every family table from Blouberg to Bitterfontein.
Syrup ingredients: 250 ml boiling water; 150 gm granulated sugar; 62.5 ml white vinegar.
Batter ingredients: 15 gm butter; 75 gm granulated sugar; 1 Tbsp smooth apricot jam; 1 egg, beaten; 190 ml plain flour; 2 ml baking soda; 1 ml salt; 5 ml ground ginger; 1 ml ground nutmeg; 25 ml milk.
Preheat oven to 180°C. Prepare the syrup by dissolving sugar in boiling water and vinegar on medium heat. Stir until sugar has dissolved. Let it boil, then set aside. Cream butter and sugar for the batter, add jam and egg, then alternate adding dry ingredients and milk. Pour batter into a buttered ovenproof dish, then pour the syrup over. Bake for 35–40 minutes until set. Serve hot with custard or cream.
Second helpings are non-negotiable.
Recipe: Jeanne Horak on cooksister.com; photo: Heather Lee’s recipe at Jackie Cameron’s School of Food & Wine.
