Ingredients:
250 ml sugar
1 large eggs
15 ml soft butter
60 ml smooth apricot jam
250 ml cake flour
5 ml bicarbonate of soda
1 ml salt
250 ml milk
10 ml vinegar
10 ml vanilla essence
250 ml cream or 250 ml evaporated milk
100 g unsalted butter
125 ml sugar
60 ml hot water
Directions:
Preheat oven to 180c (350F degrees).
In a bowl beat sugar, egg, butter, and jam until pale and fluffy.
Sift flour, bicarb of soda and salt into a bowl.
Mix milk, vinegar, and vanilla essence.
Fold flour mixture and milk mixture alternatively into egg mixture.
Pour into a buttered large baking dish; cover with foil, shiny side down.
Bake for 45-50 minutes until firm, or until a skewer inserted in centre comes out clean.
Remove foil 10 minutes before end of baking time to allow pudding to brown on top.
For Sauce: Combine ingredients in a saucepan.
Heat stirring, until butter melts and sugar is disolved.
Pour over hot pudding.
Serve with whipped cream.
Servings: 6
Time preparation: 10 min.
Time total: 60 min.