Serves 8
1/2 cup (125ml) sugar
1 extra-large egg
1 Tbsp (15ml) vinegar
1 Tbsp (15ml) apricot jam
1 cup (250ml) flour
1 tsp baking powder
pinch of salt
1 1/2 tsp (7ml) bicarbonate of soda
1 cup (250ml) milk
Syrup
1 cup (250ml) sugar
1/2 cup (125ml) boiling water
1 cup (250ml) cream
2 Tbsp (30g) butter
1 tsp (5ml) vanilla essence
1. Preheat the oven to 160°C and butter an oven-proof dish (with a volume of 2.75 litre)
2. Beat sugar and egg together until creamy
3. Add vinegar and apricot jam and beat well
4. Sift flour, baking powder and salt together, then mix into sugar/egg mixture
5. Mix the bicarbonate of soda with milk, then stir this into the mixture
6. Pour into the prepared baking dish and bake for 45 - 60 minutes until cooked through
7. Prepare the syrup shortly before removing the pudding from the oven
8. Heat sugar, water, cream and butter, while stirring, until the sugar has dissolved
9. Boil together for 5 minutes, add vanilla and pour the boiling syrup over the pudding as soon as you remove it from the oven
10. You can return the pudding to the oven for about 5 - 10 minutes
11. Serve with cream, custard or ice cream
