In South Africa it is called 'Bruinpoeding' meaning 'Brown Pudding'.

Prep time  10 m     Cook time  1 h 10 m    Total time 1 h 20 m    Serves 16

Ingredients

• 2 cups white sugar
• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 tablespoons distilled white vinegar
• 2 tablespoons apricot jam
• 2 cups milk

Sauce

• 1 cup sugar
• 1 cup water
• 1 cup milk
• 1/2 cup butter or margarine
• 2 teaspoons vanilla

Directions

Preheat an oven to 350 degrees F (175 degrees C).


Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.


Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.


Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat.


When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.

It is a traditional Easter time classic in Cape Town, South Africa.

Prep time: 30 m   Cook time:  1 h    Total time: 1 d 1 h 30 m       Serves: 6 servings

Ingredients

• 1/2 cup vegetable oil for frying
• 3 pounds cod fillets, cut into 2 to 3 ounce portions
• salt to taste
• 2 large onions, peeled and sliced into rings
• 2 cloves garlic, chopped
• 8 whole black peppercorns
• 4 whole allspice berries
• 3 bay leaves
• 1 red chile pepper, seeded and sliced lengthwise
• 2 cups red wine vinegar
• 1/2 cup water
• 1/2 cup packed brown sugar, or to taste
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander

Directions

Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.


Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.


Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.