Brown brandy pudding

Recipe from: 8/8/1996 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • SAUCE
  • 250
    ml
    sugar
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground ginger
  • 375
    ml
    water
  • 15
    ml
    butter
  • 10
    ml
    cornflour, prepared with a little water
  • 100
    ml
    brandy
  • BATTER
  • 125
    ml
    smooth apricot jam
  • 125
    ml
    butter
  • pinch salt
  • 10
    ml
    bicarbonate of soda
  • 375
    ml
    cake flour
  • 125
    ml
    milk
 

Method

 
Mix all the sauce ingredients, except the brandy. Heat until the sugar has dissolved. Stir continuously. Simmer for five minutes, then remove from the heat. Add the brandy and stir. Preheat the oven to 180 ºC (350 ºF). Spray a small ovenproof dish with non-stick spray or grease with margarine. Slowly melt the jam and butter together in a saucepan. Add the salt. Cool slightly and add the bicarbonate of soda. Mix well. Add the cake flour, stirring until smooth. Add the milk and mix. Pour into the prepared oven dish and bake for 20 minutes or until done. The pudding is done when a testing skewer comes out clean. Make holes in the pudding and pour half the sauce over it as soon as it comes out of the oven. Serve the pudding with the remaining sauce.
 

Read more on: bake
 

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