Miss South Africa Top 10 finalist Moratwe Masima seldom has time to potter around her kitchen whipping up delicious dishes as much as she’d love to. Instead, the 24-year old Sandton resident works long shifts as a first year intern at Charlotte Maxeke Hospital. The University of Stellenbosch graduate is an aspiring plastic and reconstructive surgeon.
 
But when Masima does want to treat herself and her family she makes a huge dish of her go-to Apricot Pudding with the knowledge that everyone will go back for seconds.
 
She shares her recipe ….
 
Moratwe Masima’s Apricot Pudding
 
Ingredients
2 eggs
4 cups cake flour
2 cups brown sugar
1 tbs baking powder
2 tbs bicarbonate of soda
4 tbs apricot jam
1 tsp vinegar 
2 cups milk
Pinch of salt
 
For the sauce
2 cups milk
6 tbs brown sugar
4 tbs butter
1 tbs vanilla essence 
 
Method
Preheat oven to 180°C. Grease a large oven-proof dish. Start by beating the sugar and eggs together until thick and lemon coloured, then add the jam and mix thoroughly.
Melt the butter and then add with the vinegar to the wet mixture. Sift in the flour, baking powder, bicarb and salt and mix. Add the milk and beat until combined. Pour the mixture into the oven-proof dish and bake until golden brown and well risen (20-30 minutes). While the pudding is baking, place all the sauce ingredients in a pot and stir over mdium heat until sugar has dissolved. Pour it over the pudding as soon as it comes out of the oven. Leave to stand for 5 to 10 minutes before serving. Serve warm with cream or vanilla ice cream.