| Metric | Value |
|---|---|
| Prep time | 30min |
| Cooking time | 45min |
| Serves | six people |
Ingredients
| Purpose | Ingredient | Quantity |
| Pudding (flour mix) | Flour | 185g |
| Bicarb soda | 1 teaspoon | |
| Salt | 1/2 teaspoon | |
| Purpose | Ingredient | Quantity |
| Pudding (egg mix) | Sugar | 250mL (1 cup) |
| Eggs | 2 large | |
| Apricot jam | 1 tablespoon | |
| Purpose | Ingredient | Quantity |
| Pudding (milk mix) | Butter | 2 tablespoons |
| White vinegar | 1 teaspoon | |
| Milk | 125mL (1/2 cup) | |
| Purpose | Ingredient | Quantity |
| Sauce | Cream | 250mL (1 cup) |
| Butter | 125mL (1/2 cup) | |
| Sugar | 125mL (1/2 cup) | |
| Water | 125mL (1/2 cup) | |
| Purpose | Ingredient | Quantity |
| Garnish | Mint leaves | - |
Instructions
Pudding (flour mix)
- Sift together flour, bicarb soda, and salt.
Pudding (egg mix)
- Beat sugar and eggs until light and fluffy.
- Add apricot jam and beat well.
Pudding (I)
- In a saucepan, melt the butter.
- Add the vinegar and milk.
- Fold in the flour and egg mixtures alternatively.
- Pour into a greased baking tray.
- Bake at 180C for 45 minutes.
Sauce
- Place all ingredients into a saucepan.
- Stir over moderate heat until butter has melted and the sugar dissolved.
Pudding (II)
- Pierce pudding with skewer and pour sauce over hot pudding.
Serving
- Garnish with fresh mint leaves.
- Serve hot or cold with cream or custard.