Easy Food Recipes and Cooking - Vinegar Pudding
6 Portions
SAUCE
• 500 ml boiling water
• 300 g (375 ml) sugar
• 125 ml malt vinegar
BATTER
• 25 ml butter
• 100 g (125 ml) sugar
• 25 ml apricot jam
• 2 eggs, beaten
• 180 g (320 ml) cake flour
• 5 ml bicarbonate of soda
• 2 ml salt
• 10 ml ground ginger
• 2 ml grated nutmeg
• 50 ml milk
Preheat the oven to 180ºC. Start with the sauce. Put all the sauce ingredients in a saucepan and bring to the boil. Simmer for 5 minutes. Pour sauce into a 20 x 15 cm oven dish. Allow to cool completely before
spooning in the batter.
FOR THE BATTER: Cream the butter and sugar until it’s light and creamy. Add apricot jam and eggs and mix well. Sift the flour, bicarbonate of soda, salt, ginger and nutmeg together. Fold in the flour and milk. Spoon the batter on top of the cold sauce. Bake for 30 – 40 minutes until golden brown. Serve warm.