Jan Ellis had a pudding named after him

Springbok legend Jan Ellis

Jan Ellis pudding is basically a baked sponge pudding that’s covered in a creamy syrup. Jan Ellis was the most capped Springbok rugby player (he played flank) when he retired, with thirty-eight caps to his name.

Huisgenoot phoned Jan’s wife Hyla in Bronkhorstspruit to trace the recipe’s origins. She got the recipe from a friend, who got it from her Aunt Vossie of Stellenbosch. They first named the pudding Vossie, but one day someone phoned to ask for Jan’s favourite pudding, for publication. She gave the recipe for Vossie, but when it appeared it was called Jan Ellis’s pudding. Now everyone knows it by this name!

Here’s the link to the recipe:

Jan Ellis poeding (Afrikaans)
Jan Ellis pudding (English)

Jan Ellis pudding recipe (English)

Jan Ellis pudding
Jan Ellis pudding (Photo credit: purplecalabash.com)
Jan Ellis (1965)
Jan Ellis (1965)

Batter:

  • 5 ml bicarbonate of soda
  • 125 ml milk
  • 200g (375 ml) self-raising flour
  • 100g (125 ml) sugar
  • 2 eggs
  • 30 ml smooth apricot jam
  • 20g (25 ml) very soft butter/margarine
  • 1 ml salt

Sauce:

  • 250 ml water
  • 250 ml cream
  • 230g (250 ml) butter/margarine
  • 200g (250 ml) sugar
  • 5 ml vanilla essence

Preheat oven to 180 °C (350 °F). Spray a 2 litre ovenproof pudding dish with non-stick cooking spray. Dissolve bicarbonate of soda in milk. Mix remaining batter ingredients together, stir in milk mixture and mix very well. Spoon batter into dish. Don’t use smaller dish even if the batter seem to be too little for the dish. Bake for 25 to 30 minutes.

Custard bowl and boxes
Photo credit: purplecalabash.com

Sauce – mix all sauce ingredients together and bring to boil. Pour the hot sauce (little at a time) over the pudding while still hot (straight after removing from oven). Stand for a while to allow sauce to settle/absorb. Serve with custard or ice cream.

Jan Ellis poeding resep (Afrikaans)

Jan Ellis poeding
Jan Ellis poeding (foto: purplecalabash.com)
Jan Ellis (1965)
Jan Ellis (1965)

Beslag:

  • 5 ml koeksoda
  • 125 ml melk
  • 200g (375 ml) bruismeel
  • 100g (125 ml) suiker
  • 2 eiers
  • 30 ml appelkooskonfyt
  • 20g (25 ml) sagte margarine/botter
  • 1 ml sout

Sous:

  • 250 ml water
  • 250 ml room
  • 230g (250 ml) botter
  • 200g (250 ml) suiker
  • 5 ml vanilla geursel

Voorverhit die oond tot 180 °C (350 °F). Smeer ‘n 2 liter bak. Los die koeksoda op in die melk en sit eenkant. Meng die res van die beslag bestanddele saam. Gooi dan die melkmengsel by die beslag en meng baie goed. Gooi die beslag in gesmeerde bak. Moet nie ‘n kleiner bak gebruik nie al lyk die beslag te min vir die bak. Bak dan vir 25 tot 30 minute. Toetsstokkie moet droog uitkom.

Vla
Foto: purplecalabash.com

Sous – meng al die bestanddele vir die sous saam en bring tot kookpunt. Dit is gewoonlik makliker in die mikrogolf. Giet die warm sous (bietjie vir bietjie sodat dit insuig in die deeg) bo-oor die warm poeding sodra dit uit die oond gehaal word. Laat dan staan vir 5 tot 10 minute om toe te laat dat die sous geabsorbeer word. Bedien dan met warm vla of heerlike roomys.