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The Pudding
6 1⁄2ounces sugar (3/4 cup or 180 g)
2 large eggs
1 tablespoon apricot jam
5 ounces all-purpose flour (150 g)
1 teaspoon baking soda
1⁄2 teaspoon salt
1 tablespoon butter (a generous tablespoon)
1 teaspoon vinegar
1⁄3 cup milk
The Sauce
3⁄4 cup fresh cream (200 ml)
3 1⁄2 ounces butter (100 g)
3 -5 ounces sugar (90 - 150 g)
1⁄3 cup hot water (90 ml)
2 teaspoons vanilla essence
Preheat oven to 350 degrees Fahrenheit and grease a square baking dish.
Using a hand or stand mixer, beat the sugar and eggs together until lemon colored, then add the apricot jam. Mix through.
Melt the butter, and add to the egg/sugar mixture. Also add the vinegar. Mix through.
Add the flour, baking soda, and the salt to the egg/sugar/butter/vinegar mixture. Mix through.
Pour into your oven-proof dish, and bake until the pudding is brown and well-risen. This will usually take between 30-45 minutes.
Meanwhile, put all of the sauce ingredients into a small pot, melt and mix together. Careful not to scorch. Mix often.
As soon as the pudding is done baking, pour the sauce on top.
Enjoy!
