|10 ml||Robertson's bicarbonate of soda|
|60 ml||smooth apricot jam|
|500 ml||cake flour|
|salt — just a pinch|
|500 ml||evaporated milk|
|375 ml||water — boiled|
|45 ml||Robertson's vanilla essence|
Preheat the oven to 180° C. Grease an ovenproof dish with nonstick spray.
In a bowl mix the sifted flour, sugar, baking powder and bicarb together.
Add a pinch of salt, followed by the two eggs.
Add the milk, vinegar, apricot jam and melted butter. Mix to combine.
Pour the batter into the prepared dish and bake for 55 minutes or until golden brown.
Bring the ingredients to the boil in a small saucepan, stirring frequently.
Pour the sauce over the pudding as it comes out of the oven.
Serve hot with ice cream or custard.