Ingredients
375ml milk
30ml butter or margarine
15ml smooth apricot jam
15ml white vinegar
60g butter or margarine, softened
200ml (160 g) sugar
375ml (210 g) Snowflake cake flour
10ml baking powder
5ml bicarbonate of soda
3ml salt
2 extra-large eggs
CARAMEL SAUCE
250ml evaporated milk
100ml (80 g) sugar
60g butter or margarine
5ml caramel or vanilla essence
Method
Place milk, 30 ml butter and jam in a small, heavy-based saucepan.
Stir over low heat until butter and jam have melted. Remove from heat and add vinegar.
Cream 60 g butter and sugar together, add eggs, one at a time, beating well after each addition until light and creamy.
Sift flour, baking powder, bicarbonate of soda and salt together. Add, alternately with milk mixture, to egg mixture.
Pour into a large, greased ovenproof dish or individual dishes and bake in a preheated oven at 180 °C for 45 – 60 minutes.
Sauce: Combine milk, sugar and butter in a small, heavy based saucepan.
Bring to boil and simmer for about 3 minutes.
Remove from heat and add essence.
Remove pudding from oven, prick the top and pour sauce over.
Serve immediately.
