|200 g||BAKERS Ginger Nuts®|
|1 tbsp||smooth apricot jam|
|1 tsp||bicarbonate of soda|
|1/2 tsp||ground ginger|
|1/4 tsp||ground ginger|
Preheat the oven to 180 C and grease or line a 20cm x 20cm square baking pan with baking paper. Bash the BAKERS Ginger Nuts® in a ziplog bag with a rolling pin until you get a rough crumble (with a few bigger pieces).
Beat the egg, sugar and jam with an electric mixer on high for about 5 minutes.
In a separate bowl sift the flour, bicarb and ginger. Measure out the milk and add the vinegar to it.
Whilst the mixer is still going, alternate between adding the flour and the milk in parts until it’s well combined.
By hand, fold the BAKERS Ginger Nuts® biscuit crumbs through the batter and allow this to sit for at least 5 minutes.
Empty the batter into a greased or lines baking dish and cover with foil and bake for 45 mins.
The pudding is ready when it has an even golden brown colour over the top.
To make the sauce melt all the sauce ingredients in a pot on the stove until it bubbles for a minute or two and pour this over the pudding as soon as it comes out the oven.