This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Pudding:
Sauce:
Pudding:
1. Preheat the oven to 180°C and grease a baking dish.
2. In a mixing bowl, whisk together the sugar, butter, eggs and yoghurt. Add the apricot jam and combine well.
3. In a separate bowl, add the milk and bicarbonate of soda. Mix together and add to the egg mixture.
4. Add the gluten-free flour and combine well. Gently stir in the vinegar.
5. Pour batter into greased baking dish and bake for 30 minutes.
Sauce:
1. Add the sugar, butter and water to a saucepan. Simmer for 5 minutes.
2. Remove from heat and add the cream and vanilla essence. Mix together and pour over the hot pudding and allow to soak.
3. Serve warm with cream or ice-cream.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
