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Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



250 g sugar
45 ml butter, melted
2 eggs
10 ml vanilla essence
5 ml baking soda
30 ml vinegar
60 ml apricot jam
500 g flour
60 ml LANCEWOOD® Double Cream Vanilla Yoghurt
60 ml milk

190 ml sugar
60 ml water
125 ml butter
190 ml cream
10 ml vanilla essence


Preheat the oven to 180°C. In a mixing bowl, whisk together the sugar, butter, eggs and vanilla essence. In a separate bowl, mix the baking soda, vinegar and jam. Combine the egg and jam mixture and add the flour. Whisk in the LANCEWOOD® Double Cream Vanilla Yoghurt and milk. Mix well and pour into greased ramekins or muffin pan. Bake at 180°C for 20 minutes.

In a saucepan, heat the sugar, water and butter and allow to simmer for 2 minutes. Remove from stove and stir in the cream and vanilla essence.

To finish:
Pour the hot sauce over the pudding as it comes out of the oven and serve immediately.

For a rooibos twist, use 60 ml rooibos tea instead of water.

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Double Cream Vanilla Yoghurt

Double Cream Vanilla Yoghurt