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SOUTH AFRICAN LEAP YEAR PUDDING
Skrikkeljaarpoeding

Whenever I've made this Leap Year Pudding I've wondered how and why the name, originated.

Surely this dessert wasn't only made every 4 years?

Perhaps it has something to do with the old tradition that women were allowed to propose marriage in a leap year.

Ingredients

2 eggs
45ml (3 tbsp) butter [level]
125ml (½ cup sugar
250ml (1 cup) cake flour
10ml (2 tsp) baking powder
1ml (¼ tsp) salt
300ml (1¼ cup) milk
45ml (3 tbsp) apricot jam
30ml (2 tbsp) castor sugar

Making the Leap Year Pudding

Preheat oven to 350oF [180oC]

Separate the eggs, slightly beat the yolks, reserve the whites

Soften the butter

Beat butter, in a large bowl, with a wooden spoon, gradually adding the sugar, beat until light and creamy

Add the egg yolks beating well

Sift together the flour, baking powder and salt

Then sift into the butter/sugar mixture, alternating with a little [ about ¼cup ] milk

Beat the mixture until all the ingredients are thoroughly mixed

Thoroughly grease a baking dish and spoon the mixture into it

Bake for +/- 30 minutes until done, [a toothpick will come out clean]

Remove the pudding from the oven but keep the oven hot

Pour the remainder of the cold milk over the pudding

Spread the apricot jam on top

Whisk the egg whites and castor sugar until stiff peaks form

Spoon the meringue mixture on top of the dessert

Return the pudding to the hot oven and continue baking until the meringue is golden brown

Well, whatever the reason for calling it "Leap Year Pudding" it's an absolutely delicious dessert and worthy of its strange name


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