|170 g||white sugar|
|1 tsp||vanilla — extract|
|30 ml||marmalade — Seville orange|
|180 g||flour — cake|
|salt — just a pinch|
|2 tsp||Robertson's bicarbonate of soda|
|125 ml||water — boiled|
|60 ml||miso — white|
Preheat the oven to 180 degrees C.
Grease a 2.5L ovenproof dish.
Beat the sugar, eggs and vanilla well.
Add the vinegar and jam and mix well.
Sift the flour, bicarb and salt and mix alternately with the milk into the egg mixture, mixing well after each addition.
Pour the batter into the dish and bake for 30 minutes until cooked.
Start making the sauce about 10 mins before the pudding comes out of the oven.
Bring all the sauce ingredients to a boil while stirring and keep warm.
As the pudding comes out of the oven, prick it all over with a fork or toothpick.
Spoon the hot sauce over the pudding and let it stand for about 10 – 15 minutes until most of the sauce has soaked in (you can place the pudding back in the switched off warm oven to keep the pudding warm while it soaks).
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