Prep 25 mins
Cook 45 mins
This is more delicious than the sum of its parts! It's a real traditional oldie. RETESTED ON 22 Oct 07: After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce (it was 5 oz originally), but it should actually be a sweet pudding!! The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. Real cold-weather comfort food. It's rich, so a little goes a long way, and this pudding yields up to 6 servings. This winter you must try this!
- 6 1⁄2 ounces sugar (3/4 cup, 200 ml, or 180 g)
- 2 large eggs
- 1 tablespoon apricot jam
- 5 ounces all-purpose flour (150 g)
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon butter (a generous tablespoon)
- 1 teaspoon vinegar
- 1⁄3 cup milk
For the sauce
- 3⁄4 cup fresh cream (200 ml)
- 3 1⁄2 ounces butter (100 g)
- 3 -5 ounces sugar (90 - 150 g)
- 1⁄3 cup hot water (90 ml)
- 2 teaspoons vanilla essence
- Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
- Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
- Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
- Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
- Sieve, or simply mix together: the flour, soda and salt.
- Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
- Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
- In a pot, melt together the ingredients for the sauce, and stir well.
- Pour it over the pudding as soon as it comes out of the oven.
- Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
Very similar to one going back to my childhood days when puddings were very part of a meal - making this one of those recipes that make for memories. A five for the memories as well as being an excellent pudding, one I hope to make again soon. Perfect on a cool and rainy June evening. Other then using a touch more of the apricot jam I made as posted with results that have this added to my family desserts cookbook.
I have not made this dessert in years, but loved this recipe. I also reduced the amount of sugar in the sauce, upped the flour content slightly, and used full cream milk which worked like a charm! I felt that this pudding would easily feed 6 people too, as its extremely rich. Also a hint to get all the sauce to absorb, would be to poke holes in the pudding as you take it out. Beat the sauce up with a whisk and pour over the dessert, its lovely. Thank you for a lovely, lovely pudding. Nicky
I love puddings and this one is one of my new favorites :) I used evaporated milk instead of cream, it is also really nice with a bit of shredded coconut added to the sauce while simmering it for a variation, thanks a lot Zurie!