Recipe by Zurie
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!
Top Review by Gerry
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.
- 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
Directions See How It's Made
- 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.