INGREDIENTS

80 g butter
400 ml sugar
2 extra large eggs
5 ml vanilla essence
500 ml cake flour
7 ml bicarbonte of soda
10 ml baking powder
50 ml cocoa
500 ml milk
30 ml vinegar
40 ml apricot jam

sauce
150 g butter
300ml fresh cream
180ml sugar

METHOD

preHeat oven to 180. Grease oven proof dish. Cream butter
and sugar for about 5 minutues. Add eggs and vanilla essence.
Whisk well. Sift dry ingredients in separate bowl. Beat milk
vinegar and apricot jam separately. Add milk mixture to
butter mixture alternating with flour mixture. Mix well. Pour
into prepared dish and bake for about 40 minutes or until
done.
Meanwhile bring sauce ingredients to the boil. Then simmer
for about 3 minutues. Pour hot sauce over pudding as soon as it
comes out of oven

*Receipe from You mag

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