Vinegar Pudding

Name: Vinegar Pudding
Ingredients: Pudding; 4 tablespoons apricot jam; 4 teaspoons butter; 1/2 cup milk; 3 teaspoons bicarbonate of soda; 2 eggs; 1 cup raisins (optional); 2 cups self raising flour; 1 pinch salt; 1 teaspoon nutmeg; 1 teaspoon ground ginger; Sauce; 4 cups boiling water; 2 cups sugar; 1 cup vinegar

15 ingredients

7 steps

Ingredients

Pudding
4 tablespoons apricot jam
4 teaspoons butter
1/2 cup milk
3 teaspoons bicarbonate of soda
2 eggs
1 cup raisins (optional)
2 cups self raising flour
1 pinch salt
1 teaspoon nutmeg
1 teaspoon ground ginger
Sauce
4 cups boiling water
2 cups sugar
1 cup vinegar

Directions

1

Preheat oven to 180C/360°F.
2

Melt the apricot jam & butter.
3

Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
4

Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
5

Place the mixture in a deep ovenproof dish.
6

Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture.
7

Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.