| Metric | Value |
|---|---|
| Prep time | 30min |
| Cooking time | 45min |
| Serves | Six people |
Ingredients
| Purpose | Ingredient | Quantity |
|---|---|---|
| Spice mix | Butter | 50g |
| Fenugreek | 1 teaspoon | |
| Cumin | 1 tablespoon | |
| Coriander | 1 tablespoon | |
| Turmeric | 1 tablespoon | |
| Garlic | 4 cloves | |
| Onion | 1 piece | |
| Purpose | Ingredient | Quantity |
| Spinach puree | Spinach | 500g |
| Cream | 200mL | |
| Purpose | Ingredient | Quantity |
| Main protein | Paneer/Halloumi | 500g |
| Chili | 1 tablespoon | |
| Purpose | Ingredient | Quantity |
| Garnish | Pomegranate | 1 piece |
Instructions
Pudding
- Sift together flour, bicarb soda, and salt.
- Beat sugar and eggs until light and fluffy.
- Add apricot jam and beat well.
- In a saucepan, melt the butter.
- Add the vinegar and milk.
- Fold in the flour and egg mixtures alternatively.
- Pour into a greased baking tray.
- Bake at 180C for 45 minutes.
Sauce
- Place all ingredients into a saucepan.
- Stir over moderate heat until butter has melted and the sugar dissolved.
- Pierce pudding with skewer and pour sauce over hot pudding.
Serving
- Garnish with fresh mint leaves.
- Serve hot or cold with cream or custard.