|2 Tbs||butter — unsalted|
|2 Tbs||jam — smooth apricot|
|2 tsp||vinegar — white|
|2 tsp||baking soda|
|salt — just a pinch|
|1/2 cup||water — boiled|
|3/4 cup||butter — unsalted|
|1 tsp||vanilla — extract|
Pre-heat your oven to 180°C / 356°F and grease a 20cm square pie/baking dish.
In a large saucepan, melt the butter, sugar, apricot jam and vinegar together until the sugar has dissolved and the mixture is smooth.
Remove from the heat and allow to cool for 5 minutes. Meanwhile sift the flour.
Alternating, add the flour and milk until the mixture is smooth and thick.
Add the eggs one by one, beating well after each addition.
Add the baking soda and salt and beat well.
Pour the mixture into your prepared baking dish and bake for 30-45 minutes until the pudding is dark and baked through (a skewer inserted should come out clean).
In a small sauce pan, heat the syrup ingredients and cook until all the sugar has dissolved.
Pour the syrup over the cooked pudding and allow to stand for 10 minutes before serving with custard.
(In South Africa it would be a sin to serve this with anything other than UltraMel custard but you can use any custard you can find).
with permission of Simply Delicious.