Name: Ouma Bertha's brown pudding
Yield: 8 servings
Cuisine: Bake
Ingredients: 1.00 eggs extra-large; 125.00 ml sugar; 15.00 ml jam apricot; 20.00 ml vinegar; 250.00 ml flour cake; 5.00 ml Baking powder; 1.00 ml salt; 5.00 ml Bicarbonate of soda; 250.00 ml milk; 250.00 ml sugar; 250.00 ml milk; 60.00 ml water hot; 100.00 g butter; 5.00 ml vanilla essence; 10.00 ml brandy

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Ingredients (15)

PUDDING

1.00	eggs — extra-large
125.00 ml	sugar
15.00 ml	jam — apricot
20.00 ml	vinegar
250.00 ml	flour — cake
5.00 ml	Baking powder
1.00 ml	salt
5.00 ml	Bicarbonate of soda
250.00 ml	milk

Sauce

250.00 ml	sugar
250.00 ml	milk
60.00 ml	water — hot
100.00 g	butter
5.00 ml	vanilla — essence
10.00 ml	brandy

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Method:

Preheat oven to 180 °C and grease a 20 cm square ovenproof dish with butter.
Beat the egg and sugar together well until light and thick.
Add the apricot jam and vinegar and beat.
Sift the flour, baking powder and salt into the sugar mixture.
Dissolve the bicarbonate of soda in the milk and stir with the dry ingredients into the egg mixture.
Pour into the dish and bake for 40 to 45 minutes or until done.
Sauce:
Over low heat bring all the ingredients except the vanilla essence and brandy to the boil.
Simmer for 1 minute, remove from the heat and stir in the vanilla essence and brandy.
Pour the sauce over the pudding as it comes out of the oven.
Serve with thin custard or pouring cream.