Sedgwick’s Old Brown sticky pudding

4 servings Prep: 20 mins, Cooking: 30 mins

By Food24 June 10 2015
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Ingredients (15)

310 ml flour — cake
10 ml bicarbonate of soda
1 ml salt
2 eggs
250 ml castor sugar
30 ml butter
125 ml buttermilk
15 ml jam — apricot
2.5 ml orange — zest only
60 ml orange juice
15 ml vinegar
Sauce:
125 ml butter
125 ml brown sugar — soft
125 ml sherry — sweet
125 ml cream
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Method:

Preheat the oven to 180°C and butter 6 x 125ml baking mould pans.

Sift the flour, bicarbonate of soda and salt together in a big mixing bowl.
Whisk the eggs and sugar together in another bowl until the texture is light and fluffy.
Heat the butter, buttermilk, apricot jam, grated orange zest, orange juice and vinegar together in the microwave for a few seconds until the butter is melted.
Fold the flour mixture alternately into the egg mixture and the butter mixture, mix it well but do not over-mix.

Pour the mixture for three-quarters into the prepared moulds and put these on an oven tray. Bake in the oven for 20 to 30 minutes.
Prepare the sauce while the mixture is in the oven. Combine all the ingredients for the sauce in a small saucepan and cook until the sugar has melted.
Remove the puddings from the oven and turn them out onto the plate on which you are going to serve them. Prick holes in the puddings with a skewer and pour some of the sauce over them while they are still hot. Serve the rest of the sauce on the side.

Recipe reprinted with permission of Sedgwick’s Old Brown.
 
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