Baked dessert with apricot jam and a sweet, buttery sauce
Servings: 4 people
- 250 ml light brown sugar
- 1 jumbo egg
- 15 ml softened butter
- 60 ml smooth apricot jam
- 5 ml bicarbonate of soda
- 250 ml all-purpose flour
- 1 ml salt
- 250 ml milk
- 10 ml vinegar
- 10 ml vanilla extract
- 250 ml cream
- 100 g unsalted butter
- 125 ml white sugar
- 60 ml hot water
Preheat the oven to 180 ºC.
Beat the sugar, egg, butter and jam until pale and fluffy.
Sift the flour, bicarbonate of soda and salt into a bowl.
Mix the milk, vinegar and vanilla extract together in a measuring jug.
Fold the flour mixture and milk mixture alternately into the egg mixture.
Pour into a greased baking dish (20 x 20 x 6 cm), cover with foil and bake for 40 to 45 minutes until firm, or until a skewer inserted in the centre comes out clean. Remove foil after 20 to 30 minutes.
Combine the ingredients for the sauce in a saucepan. Heat stirring frequently, until the butter melts and the sugar has dissolved.
Pour over the hot pudding just as it comes out of the oven.
Serve hot with ice-cream or custard (or both!).
- I usually have a bit more sauce than is needed. You could remove the 60ml of water to concentrate the sauce, or just serve the sauce on the side.
- This recipe only makes a 20 x 20 cm dish of pudding - enough for 4 people. It can easily be doubled by just doubling all the ingredients for the batter except the salt. As I usually have a bit of the sauce left when making a single batch of the recipe, I would suggest that you don't double the sauce quantities.