Name: Spicy vinegar pudding
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 500.00 ml white sugar; 500.00 ml water; 50.00 ml vinegar; 30.00 ml orange juice; 30.00 ml lemon juice; 20.00 ml butter; 125.00 ml white sugar; 2.00 eggs extra-large; 250.00 ml flour cake; 125.00 ml flour wholewheat; 5.00 ml Bicarbonate of soda; 10.00 ml ginger ground; 1.00 ml cinnamon ground; 1.00 ml coriander ground; 1.00 ml salt; 30.00 ml marmalade

Recipe Disclaimer

Tap for method

Ingredients (16)

SAUCE

500.00 ml	white sugar
500.00 ml	water
50.00 ml	vinegar
30.00 ml	orange juice
30.00 ml	lemon juice

PUDDING

20.00 ml	butter
125.00 ml	white sugar
2.00	eggs — extra-large
250.00 ml	flour — cake
125.00 ml	flour — wholewheat
5.00 ml	Bicarbonate of soda
10.00 ml	ginger — ground
1.00 ml	cinnamon — ground
1.00 ml	coriander — ground
1.00 ml	salt
30.00 ml	marmalade

Tap for ingredients

Method:

Preheat the oven to 180 ºC and butter a 22 x 27 cm ovenproof dish or spray with nonstick spray. Heat all the ingredients for the sauce over low heat until the sugar has dissolved. Bring to the boil and simmer gently for 5 minutes. Remove from the heat and set aside to cool.
Cream the butter and sugar together until light and fluffy. Add the eggs, beating them in one at a time. Sift the dry ingredients together, adding the bran left behind in the sieve, and stir into the butter mixture. Add the marmalade and mix. Pour the cooled sauce into the oven dish and spoon the batter on top of the sauce. Bake for about 30 minutes until golden brown and done. Serve with custard and/or ice cream. Serves 4-6.