RECIPE: How About A Sweet Sticky Sedgwick’s Pudding?

Tjoe!  Guys, you have to try this one out!  It looks totally amazing, doesn’t it? …..


Sedgwick’s Original Old Brown is not just a drink. This winter you can share the warmth in the kitchen with Sedgwick’s Sticky Pudding. Try baking with Sedgwick’s and conjure up a delicious, sweet and sticky dessert that will delight you and your guests.


This easy dessert will impress everyone who comes to visit, whether after a meal or just as a sweet treat. The secret is the Sedgwick’s added to the sauce, which creates an evocative, original taste.


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


Sedgwick’s Sticky Pudding

Serves 4



310ml cake flour

10ml bicarbonate of soda

1ml salt

2 eggs

250ml castor sugar

30ml butter

125ml buttermilk

15ml apricot jam

2,5ml grated orange zest

60ml orange juice

15ml vinegar


For the sauce:

125ml butter

125ml soft brown sugar

125ml Sedgwick’s Original Old Brown

125ml cream




  1. Preheat the oven to 180°C and butter 6 x 125ml 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 over-mix. 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.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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