Name: Pot pudding
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10 servings
Cuisine: Boil
Ingredients: 250.00 ml sugar; 5.00 ml lemon zest only; 25.00 ml lemon juice; 125.00 ml brown sugar; 125.00 ml jam smooth, apricot; 1.00 eggs whisked; 125.00 ml milk; 375.00 ml flour cake; 5.00 ml Bicarbonate of soda; 5.00 ml cinnamon ground; 5.00 ml ginger ground; 1.00 ml cloves ground; 1.00 ml salt; 25.00 ml lemon juice; 38.00 g evaporated milk to serve

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Ingredients (15)

Syrup: water

250.00 ml	sugar
5.00 ml	lemon — zest only
25.00 ml	lemon juice

Pudding: butter or margarine

125.00 ml	brown sugar
125.00 ml	jam — smooth, apricot
1.00	eggs — whisked
125.00 ml	milk
375.00 ml	flour — cake
5.00 ml	Bicarbonate of soda
5.00 ml	cinnamon — ground
5.00 ml	ginger — ground
1.00 ml	cloves — ground
1.00 ml	salt
25.00 ml	lemon juice
38.00 g	evaporated milk — to serve

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Method:

Syrup
Mix all the ingredients for the syrup in a 22 cm cast-iron pot. Stir over medium heat until the sugar has dissolved. Bring the mixture to the boil and boil for 5 minutes.

Pudding
Heat the butter or margarine, sugar and apricot jam, stirring until the sugar has dissolved. Whisk the egg and milk together and stir the mixture into the butter mixture. Sift together the dry ingredients and fold into the sugar mixture, mixing until smooth. Add the lemon juice. Bring the syrup to the boil and spoon the pudding batter into the boiling syrup. Cover and place the pot over medium-hot coals. Place a few coals on top of the lid and cook for 1 hour. Alternatively bake the pudding in the oven at 180º C. Heat the evaporated milk and serve with the pudding.