Ingredients
Sponge:
200g Sugar
2 Eggs
1 Tbsp Smooth Apricot Jam
150g Flour
1 tsp Bicarb of Soda
pinch of Salt
15g Butter
1 tsp Vinegar
100ml Milk
Sauce:
200ml Cream
100g Unsalted Butter
150g Sugar
100ml Water
Preparation
Sponge: Beat sugar & eggs until thick & smooth Add jam & stir in Sieve flour, bicarb & salt Melt butter & add vinegar Alternately add butter mix & dry ingredients to the sugar & eggs - mix well. Bake in an oven-proof dish (not cake tin) for 45 minutes at 180*C
Sauce: Melt all sauce ingredients to near boiling point. Pour over sponge as soon as it comes out the oven.
Allow to stand for 10 minutes before serving. Serve with whipped cream or vanilla ice cream.
