Name: Apricot jam pudding
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 250 ml flour cake; pinch salt; 45 ml butter; 2 eggs; 250 ml milk; 7.5 ml baking soda; 250 ml jam apricot; 15 ml lemon juice; 250 ml ideal milk; 180 ml sugar; 1 eggs

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Ingredients (11)

250 ml	flour — cake
pinch	salt
45 ml	butter
2	eggs
250 ml	milk
7.5 ml	baking soda
250 ml	jam — apricot
15 ml	lemon juice

For the sauce:

250 ml	ideal milk
180 ml	sugar
1	eggs

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Method:

Preheat the oven to 180°C and spray 6 ramekins or enamel mugs with a non-stick baking spray.

Sift the flour and salt together and rub the butter with your fingers into the cake flour until it resembles bread crumbs.

Beat the eggs and add to the flour mixture. Mix the bicarbonate of soda into the milk and add to the flour mixture with the apricot jam and lemon juice. Beat well.

Pour mixture into the prepared ramekins or enamel mugs and bake for 40 mins or until cooked through. Remove from the oven and cool down completely.

Mix the ideal milk, sugar and egg together and pour over the puddings.

Return to the oven and bake for another 20 minutes. Serve warm.

Reprinted with permission of Pink Polka Dot. To see more
recipes, click here.