DOUGH
500 ml cake flour
10 ml baking powder
2 ml salt
110 g butter
2 eggs
60-75 ml milk
Smooth apricot jam

Method
To prepare syrup:
Mix boiling water and sugar in pot.
Stir over low heat until sugar is dissolved.
Do not allow syrup to boil before sugar is dissolved.
Simmer for about 3 minutes.
Stir in butter.

To prepare dough:
Sift flour, baking powder and salt together.
Cut butter into small pieces and rub lightly into dry ingredients until it resembles fine breadcrumbs.
Beat eggs and milk together and add to flour mixture.
Blend to a manageable dough that can be easily rolled out.
Refrigerate for 30 minutes and then lightly roll out to 5 mm thickness.
Spread dough thinly with apricot jam.
Roll up and place gently into the simmering syrup.
Cover with lid and simmer slowly for 30 minutes or until the pudding is cooked.

BATTER
15 ml bicarbonate of soda
250 ml smooth apricot jam
500 ml cake flour
1 ml salt
125 g butter

Method
Prepare syrup by mixing sugar and water in the potjie over the fire.
Stir until sugar dissolves before bringing it to the boil, then simmer for 5 minutes.
Prepare the batter by mixing the bicarbonate of soda and jam together.
Sift flour and salt together.
Cut butter into small pieces and rub into flour until it resembles fine breadcrumbs.
Mix jam into flour.
Spoon batter into hot syrup.
Cover with lid and simmer very slowly over a small fire for 1 hour or until the pudding is done.

BATTER
60 g butter
125 ml sugar
2 eggs
375 ml cake flour
10 ml ground ginger
2 ml grated nutmeg
2 ml ground allspice
5 ml bicarbonate of soda
1 ml salt
30 ml smooth apricot jam
A little cold water for mixing if necessary

Method
To prepare the sauce, mix sugar and water in potjie and stir over a small fire until sugar has dissolved.
Do not allow syrup to boil before sugar has dissolved.
Add vinegar and spices and boil for 5 minutes.
Beware of a fire that is too hot as the syrup can easily boil over.
To prepare the batter, cream butter, add sugar gradually and mix until creamy.
Do not work too close to the fire or the butter will melt.
Add eggs one at a time, beating well after each addition.
Sift dry ingredients together and fold lightly into creamed mixture.
Stir in jam.
Batter should drop off spoon easily.
Add a little water if necessary.
Drop spoonfuls of batter into boiling syrup.
Cover with lid and put a few small coals on top of lid.
Simmer very slowly for 30-40 minutes.

SYRUP
1 litre water
300 ml sugar

Method
To prepare the batter, sift flour, baking powder and salt together.
Cream butter, add ginger, cinnamon and jam and mix well.
Dissolve bicarbonate of soda in milk.
Fold flour and milk alternately into butter and mix to a fairly stiff dough.
To prepare the syrup, place water and sugar into flat-bottomed potjie over a slow fire and stir until the sugar has dissolved.
Bring to the boil and boil for 5 minutes.
Spoon batter into boiling syrup.
Cover with lid and simmer very slowly for 1 hour or until the pudding is done.
Serve with custard.

BRANDY SYRUP
400 ml sugar
500 ml water
125 ml brandy
Pinch of salt
2 ml ground cinnamon
1 ml grated nutmeg

Method
To prepare batter:
Cream the butter.
Add sugar gradually and mix until creamy.
Add eggs one at a time and beat well after each addition.
Sift flour and salt together and fold gently into egg mixture.
Fold currants, almonds and konfyt into batter.
Dissolve bicarbonate of soda in milk and fold gently into batter.
Spoon batter into a greased flat-bottomed potjie.
Grease inside of lid with butter or oil and place on potjie.
Place potjie over a very slow fire with a few small coals on the lid so that the top of the pudding will also brown.
Bake for 30-40 minutes or until the pudding is cooked.
To prepare the syrup, mix sugar and water in a small potjie.
Stir over slow heat until sugar has dissolved.
Do not allow syrup to boil before sugar has dissolved.
Simmer syrup for 5 minutes.
Add remaining ingredients and simmer for another 2 minutes.
Be careful when making syrup over coals because it boils over easily and you can get badly burned.
Pour prepared syrup over pudding and leave to soak into pudding.
Serve lukewarm with cream.

BATTER
125 g butter or margarine
150 ml sugar
3 eggs, beaten
300 ml cake flour
2 ml salt
10 ml baking powder
50 ml cinnamon sugar

Method
Prepare fruit according to type.
Peel peaches, quinces and pears and cut into wedges.
Halve plums, apricots and guavas without peeling.
Place sugar, water and seasonings into a potjie and heat very slowly, stirring until the sugar has melted.
Bring to the boil.
Skim foam off top.
Place fruit into boiling syrup and simmer slowly, uncovered, for 10 minutes or until fruit is barely tender.
Remove seasonings.
Meanwhile, prepare the batter by creaming butter and sugar.
Add eggs gradually, beating well after each addition.
Sift flour, salt and baking powder together.
Fold flour lightly into creamed butter and sugar.
Spoon batter on top of boiling fruit mixture and cover with lid.
Put a few small coals on top of lid to lightly brown batter.
Bake for 30 – 40 minutes or until the pudding is cooked.
Sprinkle with cinnamon sugar and serve hot.