Recipe by: Just Easy Recipes
Serves: 4 (I usually double the ingredients for the larger serving)
INGREDIENTS:
The Cake:
- 1 cup castor sugar
- 2 eggs (room temperature)
- 1 tablespoon smooth apricot jam
- 1 1/4 cups cake flour
- 1 tsp (5ml) bicarbonate of soda
- pinch of salt
- 2 tbsp (30ml) butter
- 1 tbsp (15ml) vinegar
- 125ml milk
The Sauce:
- 250ml cream
- 125ml butter
- 125 sugar
- 125ml water / orange juice / sherry / brandy
METHOD:
Set oven to 190 degrees Celcius.
Beat castor sugar and eggs until fluffy, then beat in the jam until a creamy consistency.
Sift the dry ingredients into a separate bowl.
Melt butter in a small pot on medium heat and add the vinegar and milk.
Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the egg mixture and combine well.
Pour into an ovenproof casserole dish that takes about 2 liters OR divide into ramekins for individual desserts.
Bake a 190 degrees Celcius for 45 minutes until the top is nicely browned.
Melt all the sauce ingredients together in a small pot over medium heat and pour over the pudding before serving, preferably while it’s still hot.
Serve with ice cream or custard (or both!).