Sedgwick’s Sticky Pudding

12 June 2015



Words & Photos: De Kock Communications

Sedgwick’s Original Old Brown is not just a drink. This winter, share the warmth in the kitchen with Sedgwick’s Sticky Pudding, a delicious, sweet and sticky dessert that will delight you and your guests. The secret is the Sedgwick’s added to the sauce, which creates an evocative, original taste.

Sedgwick’s Sticky Pudding

Serves 4


310 ml cake flour
10 ml bicarbonate of soda
1 ml salt
2 eggs
250 ml castor sugar
30 ml butter
125 ml buttermilk
15 ml apricot jam
2,5 ml grated orange zest
60 ml orange juice
15 ml vinegar

For the sauce:
125 ml butter
125 ml soft brown sugar
125 ml Sedgwick’s Original Old Brown
125 ml cream


1. Preheat the oven to 180°C and butter 6 x 125 ml baking mould pans.
2. Sift the flour, bicarbonate of soda and salt together in a big mixing bowl.
3. Whisk the eggs and sugar together in another bowl until the texture is light and fluffy.
4. Heat the butter, buttermilk, apricot jam, grated orange zest, orange juice and vinegar together in the microwave for a few seconds until the butter is melted.
5. Fold the flour mixture alternately into the egg mixture and the butter mixture, mix it well but do not overmix. Pour the mixture for three-quarters into the prepared moulds and put these on an oven tray. Bake in the oven for 20 to 30 minutes.
6. Prepare the sauce while the mixture is in the oven. Combine all the ingredients for the sauce in a small saucepan and cook until the sugar has melted.
7. Remove the puddings from the oven and turn them out onto the plate on which you are going to serve them. Prick holes in the puddings with a skewer and pour some of the sauce over them while they are still hot. Serve the rest of the sauce on the side.

Bon appétit.

More information
Be ready for the cold months with a bottle of Sedgwick’s Original Old Brown, available nationwide from leading liquor outlets for about R28.