Name: Brown brandy pudding
Yield: 4 servings
Cuisine: Bake
Ingredients: 250.00 ml sugar; 5.00 ml cinnamon ground; 5.00 ml ginger ground; 375.00 ml water; 15.00 ml butter; 10.00 ml cornflour mixed with water; 100.00 ml brandy; 125.00 ml jam smooth, apricot; 125.00 ml butter; salt pinch; 10.00 ml Bicarbonate of soda; 375.00 ml flour cake; 125.00 ml milk

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Ingredients (13)

SAUCE

250.00 ml	sugar
5.00 ml	cinnamon — ground
5.00 ml	ginger — ground
375.00 ml	water
15.00 ml	butter
10.00 ml	cornflour — mixed with water
100.00 ml	brandy

BATTER

125.00 ml	jam — smooth, apricot
125.00 ml	butter
	salt — pinch
10.00 ml	Bicarbonate of soda
375.00 ml	flour — cake
125.00 ml	milk

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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.