no, it really is South African... this is what I found:
Vinegar pudding (or "asynpoeding", as it is known locally)
I found this recipe in an old edition of Woman's Value and although it’s not quite the same as Mama used to make, it is pretty good.
Preparation time: 20 minutes
Baking time: 45 minutes
Oven temperature: 160°C
Serves: 6
Batter
250ml milk
15ml butter
15ml smooth apricot jam
15ml vinegar
1 large egg
155g (185ml) sugar
150g (250ml) cake flour, sifted
5ml bicarbonate of soda
Syrup
250ml cream or evaporated milk
125ml milk
100g butter
100g sugar
Preparation
Batter:Place the milk, butter and jam in a saucepan. Heat to melt the butter and jam. Add the vinegar and set aside.Whisk the egg and sugar in a bowl over hot water until light and fluffy. Stir the milk mixture in then fold in the sifted flour. Quickly fold in the baking powder. Pour the mixture into a greased, square or rectangular 1,5-litre ovenproof dish and bake for 45 minutes to an hour or until the mixture shrinks away from the edges of the dish.
Sauce: Combine all the ingredients and simmer for 3 minutes. Remove the dish from the oven and prick the surface of the pudding with a fork. Pour the hot sauce over the pudding and leave to absorb. Serve hot
So now you know... ;-)
