|2 cup||milk — full cream|
|2 Tbs||vinegar — brown|
|2 Tbs||butter — room temperature|
|2 tsp||vanilla — essence|
|3 Tbs||jam — smooth, apricot|
|2 cup||cake flour — sifted|
|1 tsp||baking powder|
|2 tsp||bicarbonate of soda|
|1 cup||evaporated milk|
|1 tsp||vanilla — essence|
Preheat the oven to 180 °C.
Pour the milk and vinegar into a small jug and set aside.
In a large bowl, whisk the eggs, sugar, butter, vanilla essence and jam together for 2 mins.
Sift the flour, baking powder and bicarbonate of soda together.
Add the sifted dry ingredients and the milk mixture and stir until well combined.
Pour the batter into a large square greased tin or ovenproof baking dish, then bake for 40–45 mins or until a skewer inserted in the centre comes out clean.
While the pudding is baking, place all the sauce ingredients in a small pot on medium heat and bring to a simmer.
Stir until hot.
When the pudding is done, take it out of the oven and immediately pour over all the sauce.
Serve with warm custard or vanilla ice cream.
. The book retails for R330.