Vinegar Pudding

Vinegar Pudding
mmmmmm, love these self saucing puds - lekker !

Ingredients
For the Pudding

2 eggs, large
2 tbsp butter
½ cup soft brown sugar
6½ oz [185g] cake flour
2 tsp ground ginger
½ tsp ground nutmeg
1 tsp bicarbonate of soda
2 tbsp smooth apricot jam
For the Sauce
2 cups water
1 lb [450g] white sugar
½ cup brown malt vinegar
A little butter for greasing

To make the Pudding
Preheat the oven to 350oF [180oC]
Make the Vinegar Sauce
Do this first by boiling the sauce ingredients together in a saucepan for 6 minutes
Set aside to cool
Make the Pudding batter
Beat the eggs lightly

Cream together the butter and brown sugar, in a large mixing bowl

Add the eggs, beating well

Sift together the cake flour, nutmeg, ginger and bicarbonate of soda into another bowl

Then sift the dry mixture into the butter/sugar mixture, mixing well as you do so

Add the apricot jam stirring to ensure it is thoroughly blended

Grease an ovenproof dish, with butter and pour the cooled sauce
into it

Spoon the pudding batter into the dish

Bake for 35 to 40 minutes until the pudding is nicely browned

Serve the Vinegar Pudding hot with custard or whipped cream

Although quick and easy to make this South African dessert is a real taste treat