Vinegar Pudding

READY IN: 1hr 5mins
Recipe by Mandy-H

Although the sound of vinegar in a pudding is odd, this tastes great! It has a subtle sweet and sour taste to it and is very delicious served with custard. Good for those cold winter nights!

Top Review by Elmotoo

Everybody should make this for entertainment value alone! This was the most fun recipe! When you add the milk/b.soda mixture to the butter/jam mixture - it foams! When you pour the sauce over the pudding, it foams! My biggest suggestion is to make the sauce FIRST. I didn't and mucked it all up. I stuck the pudding in the oven while I cranked out the sauce (not) so the pudding cooked for 10 mins before I added the sauce. Cool foaming action but from then on, it just took longer than expected. i think it cooked over an hour total - the middle just wouldn't set. Plus the sides didn't soak up as much so the sides were very cakey and the middle mushy. BUT it was delicious - think sweet & sour bread pudding. I didn't make a custard sauce which indeed would have been perfect for this. I just poured some heavy cream over it as my Grandmother would have done to her bread pudding. I did add raisins & thought them a great addition. DH thought the initial odor of vinegar was off-putting but then he was going back for seconds! We all enjoyed this recipe! MAde for PAC-orphanage 5/10. Thank you!

Ingredients Nutrition


  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.

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