Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): 1 : 15 Active Time: 0 : 17
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to180?C (350?F). Grease a oven proof pan (?32x24x7cm or 13x10x3'). Cream butter/margarine and suger together. Add eggs one-by-one and beat well after each. Add the apricot jam.
In a seperate bowl, mix the baking soda with the milk and add vinegar. In another bowl mix the flour and salt. Add the milk mixture and dry ingredients alternately and mix into the mixture. Pour the batter into the greased pan and cover with a lid or tinfoil. Bake in the centre of the oven for 45 minutes until the top is browned and a test pen comes out clean
Meanwhile add all the ingredients for the sauce but the vanilla. Heat to boiling. Add the vanilla. Once the pudding is removed from the oven, cut in squares. Pour the sauce immediatedly on the pudding and let it soak.
Serve with custard/cream/ice cream.
