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.
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.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 6|
|Calories from Fat: 320 (47%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 22.1g||111 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 128.7mg||40 %|
|Sodium 432.7mg||15 %|
|Potassium 109.1mg||3 %|
|Total Carbohydrate 89.4g||26 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 88.5g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 684
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