Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 For pudding
- 1 Egg
- 1 cup Sugar (250 ml)
- 1 tablespoon (10 ml) Fine apricot Jam
- 1 cup (250 ml) Flour
- 1 teaspoon (5 ml) Bicarbonate of soda
- 1 pinch of salt
- 1 tablespoon (10 ml) of Butter
- 1 tablespoon (10 ml) of white vinegar
- 1 cup (250 ml) of milk
- 1 For sauce
- 1 cup (250 ml) of fresh cream
- 1 cup (250 ml) of sugar
- 6 tablespoons (60 ml) butter
- 0.5 cup (125 ml) hot water
Preparation
Pudding
Beat the egg, sugar and apricot jam together until nice and creamy.
Put the flour, Bicarb and salt through a sieve into a seperate bowl.
Melt the butter, and when melted add the vinegar. do not boil or cook, remove from heat as soon as butter melted.
Add the flour mix and the milk, bit by bit, taking turns, to the egg mixture while beating. When done, beat some more while adding the butter mixture. Place in a 20cm round dish and cover tightly with tinfoil. Bake in the middle of the oven at 180 degrees celcius for about 45 - 60 minutes.
Sauce
About 10 minutes before you take the pudding out, melt and bring to boil all the sauce ingredients.
When the pudding is taken out, remove the foil immediately and pour the boiling sauce over. Allow to stand for 10 minutes or so for all the sauce to draw into the pudding.
Best served with cold custard, warm custard or fresh pouring cream.
