“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!”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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