Ingredients

30g butter

100ml white sugar

1 extra large egg

30 ml (2 tablespoon) apricot jam

5ml (1 teaspoon) bicarbonate of soda

250ml (1cup) cake flour

Pinch of salt

125ml (½ cup) milk

20ml (4 teaspoons) vinegar

Sauce:

375 ml (1½ cups) cream

125 g. butter

Pinch salt

200ml white sugar

15ml (1 tablespoon) apricot jam

Preparation

  1. Cream the butter and sugar together, beat in the egg until light and fluffy.
  2. Add jam and beat.
  3. Dissolve the bicarb in the milk.
  4. Sift the flour and salt together and add to the mixture alternately with the milk.
  5. Lastly add the vinegar.
  6. Pour the mixture into a buttered deep ovenproof dish (approx 2 litres)
  7. Pour over half the sauce, cover and bake for 30 minutes.
  8. Pour over the balance of the sauce and bake uncovered for 20 minutes until the centre of the pudding is done, but the sauce must still bubble around the sides.

SAUCE:

  1. Mix all the ingredients together, bring to the boil and simmer, stirring all the time for 2 minutes.