Vinegar Pudding
Ingredients
Syrup:
500 ml Water
400 g White Sugar
125 ml Brown Vinegar
Pudding:
30 ml Margarine
125 ml Brown Sugar
2 Large Eggs beaten
180 g Cake Flour
5 ml Bicarbonate of Soda
10 ml Robertsons Ground Ginger
2 ml Robertsons Nutmeg
2 ml Salt
30 ml Smooth Apricot Jam
Instructions
1. First make the syrup. Boil the water, sugar and vinegar for 5 minutes, then set aside to cool.
2. To make the pudding, cream the margarine and brown sugar together, then add the eggs, beating constantly.
3. Sift the flour, bicarbonate of soda, Robertsons Ground Ginger, Robertsons Nutmeg and salt into the egg mixture and mix well. Blend in the jam.
4. Pour the cooled syrup into a baking or ovenproof dish and spoon in the batter.
5. Bake the pudding at 180C for 40 minutes.
6. Serve warm with custard.
