Syrup
500ml water
400g white sugar
125ml brown vinegar
Pudding
30ml butter
125ml brown sugar
2 large eggs, beaten
180g cake flour
5ml bicarbonate of soda
10ml ground ginger
2ml freshly grated nutmeg
2ml salt
30ml smooth apricot jam
1. First make the syrup by boiling the three ingredients together for 5 minutes - set aside to cool
2. To make the pudding, cream the butter and sugar together
3. Add the eggs, beating constantly
4. Sift the flour, bicarbonate of soda, ginger, nutmeg and salt into the egg mixture and mix well
5. Blend in the jam
6. Pour the cooled syrup into a baking or ovenproof dish and spoon in the batter
7. Bake the pudding at 180°C for 40 minutes
8. Serve warm with custard
500ml water
400g white sugar
125ml brown vinegar
Pudding
30ml butter
125ml brown sugar
2 large eggs, beaten
180g cake flour
5ml bicarbonate of soda
10ml ground ginger
2ml freshly grated nutmeg
2ml salt
30ml smooth apricot jam
1. First make the syrup by boiling the three ingredients together for 5 minutes - set aside to cool
2. To make the pudding, cream the butter and sugar together
3. Add the eggs, beating constantly
4. Sift the flour, bicarbonate of soda, ginger, nutmeg and salt into the egg mixture and mix well
5. Blend in the jam
6. Pour the cooled syrup into a baking or ovenproof dish and spoon in the batter
7. Bake the pudding at 180°C for 40 minutes
8. Serve warm with custard
