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Ingredients
| apricot jam: 4 Tbl |
| salted butter: 4 tsp |
| 2% milk: 1/2 cup |
| baking soda: 1 Tbl |
| eggs: 2 |
| seedless raisins (packed): 1 cup (optional) |
| self-rising flour (sifted): 2 cups |
| salt: 1 dash |
| whole nutmeg: 1 tsp |
| ground ginger: 1 tsp |
| water: 4 cups (boiling) |
| granulated sugar: 2 cups |
| distilled vinegar: 1 cup |
Vinegar Pudding
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- Preheat oven to 180C/360°F.
- Melt the apricot jam & butter.
- Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
- Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
- Place the mixture in a deep ovenproof dish.
- 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.
- 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.