TELEFOONPOEDING

4. For the Telefoonpoeding: Preheat the oven to 180˚C.

5. In a stand-up mixer, cream together granulated sugar and butter until pale yellow.

6. Add eggs and whisk together on medium speed.

7. Once combined, add apricot jam and mix for another 20 seconds.

8. Add cake flour, bicarbonate of soda, fine salt, grated fresh ginger, cream, and full cream milk. Mix for 1 minute on high speed making sure the ingredients are thoroughly combined.

9. Pour the syrup into a (23 × 23 × 8.5cm) JAN Gold

Rimmed Salad Bowl or a similar-sized heat-proof dish.

10. Add the batter on top of the syrup. Use the back of a spoon to flatten the batter.

11. Bake for 40 to 45 minutes.

12. Serve warm with custard or cream.