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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Although the sound of vinegar in a pudding is odd, this tastes great! It has a subtle sweet and sour taste to it and is very delicious served with custard. Good for those cold winter nights! Ingredients:
4 tablespoons apricot jam |
4 teaspoons butter |
1/2 cup milk |
3 teaspoons bicarbonate of soda |
2 eggs |
1 cup raisins (optional) |
2 cups self raising flour |
1 pinch salt |
1 teaspoon nutmeg |
1 teaspoon ground ginger |
4 cups boiling water |
2 cups sugar |
1 cup vinegar |
Directions:
1. Preheat oven to 180C/360°F.
2. Melt the apricot jam & butter.
3. Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
4. Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
5. Place the mixture in a deep ovenproof dish.
6. Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture.
7. Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.
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