A Dessert to Twist Your Tongue

Happy 2016 readers!   I hope the holidays treated y’all well and kept everyone’s stomachs full.  There are many updates I will make at a later point.  I have been extremely busy with recipe development, overcoming personal struggles and refocusing my culinary creativity.

Over the holidays I was fortunate to collaborate with several companies that were very generous in providing me with products to play with.  I visited an old friend in Texas who has a fantastic olive oil and vinegar shop.  Charles and I met several years ago.  I was fascinated with his company, the Virgin Olive Oiler.  I have followed its growth over the years, extremely proud of his progress.

He stocks a numerous amount of high-grade olive oils and noteworthy vinegars; however one has always stood out to my palate above the rest.  A Honey Serrano Artisanal vinegar that hits every tastebud point from spicy to sweet to tart.  I want to use this vinegar in a shrub (colonial era cocktail), however during my cultural research and culinary experimentation recently, I found a more unorthodox use for vinegar that piqued my interest.

I would like to share the subsequent recipe as my contribution to Our Growing Edge this month.  There once was a little girl from Borneo; a blogger of ambiguous age and eclectic life stories.  Her name is Jess and she is this month’s host.

growing edge

In South Africa, influenced by French, Dutch and British cuisine, they cook up an array of desserts they call Poedings.  The end result is similar to a moist coffee cake or a pineapple upside down cake.  Easily customizable you can add spices or change the jam.  I found one that calls for vinegar and if I was going to do some trials, considering the ample variety of vinegars that the Virgin Olive Oiler carries, I would focus on trying different vinegars.

Our Growing EdgeAsynpoeding (Vinegar Pudding Cake)


1 cup water
¼ cup sugar
5 tablespoons Serrano Honey Artisanal Vinegar

1 tablespoon butter
6 tablespoons caster sugar
1 tablespoon apricot jam
1 egg
2 tablespoons milk
2/3 cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Syrup: Combine the syrup ingredients in a small saucepan and cook over medium heat, stirring until the sugar is dissolved.  Remove from the heat and set aside.  Preheat your oven to 350F.  Combine the egg and milk in a bowl, set aside.  Combine the dry ingredients in a bowl and set aside.
Batter: Cream the butter and sugar.  Stir in the jam.  Beat in the dry ingredients and then the egg mixture.  Butter a loaf pan and spoon the batter into it.   Slowly pour the syrup over the batter.  Bake for 35 minutes or until an  inserted skewer comes out clean.
Makes 8 servings


NOTES: The recipe looks unusual going into the oven.  Do not worry.  The syrup soaks into the batter as it bakes and migrates to the bottom of the dish.  Once it is done, there will be sauce in the base of the dish to spoon over each portion.  You can serve this dessert with whipped cream or ice cream.

This dessert will twist your tongue with it’s name and flavor.  I baked this cake and ate the whole thing in less than 48 hours.  Side note, it goes great with your coffee in the morning.  It is addictive, so be careful, but do it anyway.  Thanks Charles!  Now can anyone say asynpoeding 5 times fast?

Happy Edge Growing…



2 responses to “A Dessert to Twist Your Tongue

  1. The honey vinegar sounds really interesting. What does it taste like on its own? Is there any substitute for it?

  2. On its own it is earthy, sweet and has the kind of spice that feels like a warm heat. It is unique in texture with a similar viscosity to maple syrup. If you wanted to substitute it instead of ordering it online there are a few options (all would require a little experimentation to get the right flavor):

    1. Infuse a honey vinegar with serrano peppers
    2. Combine a serrano vinegar with honey
    3. Infuse a white wine vinegar with serrano peppers and combine it with honey.

    If you need any help with these ideas, let me know!

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