Pudding: 250ml (1 cup) sugar1 egg15ml (1 tablespoon) soft butter60ml (4 tablespoon) apricot jam250ml (1 cup) milk10ml (2 teaspoon) vinegar10ml (2 teaspoon) vanilla essence125g (1 cup) cake flour5ml (1 teaspoon) bicarb of soda
Sauce:125ml fresh cream20g (2 tablespoon) butter4 tablespoon sugar30ml (2 teaspoon) water
1.Preheat oven to 180*C
2.Beat together sugar, egg, butter and jam intil fluffy.
3.Combine milk, vinegar and vanilla essence
4.Sift flour and bicarb and add to egg mixture alternatively with milk.
5.Pour into greased oven proof dish (approx. 20cm diameter pyrex); cover with foil and bake for 40-50 minutes until firm.
6.Prepare sauce by placing all the ingredients in a pot and bring to boil.
7.When pudding is baked, remove from oven and pour over the sauce.
8.Serve with fresh cream or pouring custard.