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Jan Ellis Pudding

Posted by Jade Joubert on

Jan Ellis Pudding

In all honesty, I do not know the true origins of this recipe – It’s one that was passed down from friend to friend. However, I couldn’t be more grateful for this recipe as it’s easy to make, a definite crowd pleaser and will always leave guests wanting more.

It’s super sweet – so pair it with some ice cream or cream.


3 stages

 Stage 1: Baking the Sponge


5 ml Baking soda

½ cup of milk

1.5 cup of self-raising flour

½ cup sugar

2 eggs

2 tbs apricot jam

25 ml butter

1ml salt



Preheat oven to 180°

Grease oven proof dish

Dissolve baking soda in milk

Mix all dough ingredients together, stir milk into mixture

Pit mixture into dish and bake for 25-30 minutes.

(In all honesty, I always bake this a bit longer. I find the middle is always a bit doughy. So, wrap some tin foil over and put back in oven for another 5 minutes.)


Stage 2: The Sauce


1 cup water

1 cup cream

1 cup butter

1 cup sugar

5ml vanilla essence



Heat all ingredients for the sauce, bring to boil


Stage 3: Now lets put it together!

Pour sauce slowly over the pudding

Leave sauce to draw in sponge


Serve warm!

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