Vinegar Pudding

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!

• Ready In: 1 hr 5 mins
• Serves: 4

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.