DISH RESEARCH · Dessert
Jan Ellis pudding
Jeanne Horak’s Jan Ellis pudding bakes an apricot-jam batter with nutmeg and orange zest, boils a separate orange-seasoned creamy syrup and serves hot portions with syrup and prepared custard.
About Jan Ellis pudding
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Jeanne Horak’s Jan Ellis pudding is a cake-like South African dessert with a creamy syrup. Her version adds ground nutmeg and orange zest to the pudding and more orange zest to the syrup.
Baking soda is dissolved in milk. Self-raising flour, an egg, apricot jam, sugar, softened butter, salt, ground nutmeg and grated orange zest are mixed, then the milk mixture is added to make a smooth batter.
The batter is poured into a baking dish and baked until a skewer comes out clean. Horak describes the baked pudding as having an almost crisp crust.
A separate syrup combines boiling water, cream, vanilla essence, butter, sugar and its own portion of grated orange zest. These ingredients are brought to a boil over medium heat.
Each hot pudding portion receives a generous helping of the syrup and some custard. The orange-and-nutmeg seasoning accompanies the apricot-jam batter and creamy sauce in Horak’s adaptation.
Ingredients in Jan Ellis pudding
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Sugarsweetener
- Wheat flourbase
- Eggbinder
- Buttercooking medium
- Cow Milkbinder
- Apricot jamother
- Vanillaseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.