Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
125 ml sugar
30 ml butter, melted
30 ml LANCEWOOD® Double Cream Plain Yoghurt
15 ml apricot jam
125 ml milk
5 ml bicarbonate of soda
320 g gluten-free flour
15 ml vinegar
190 g sugar
125 ml butter, cubed
60 ml water
190 ml cream
15 ml vanilla essence
Preheat the oven to 180°C and grease a baking dish. In a mixing bowl, whisk together the sugar, butter, eggs and yoghurt. Add the apricot jam and combine well. In a separate bowl, add the milk and bicarbonate of soda. Mix together and add to the egg mixture. Add the gluten-free flour and combine well. Gently stir in the vinegar. Pour batter into greased baking dish and bake for 30 minutes.
Add the sugar, butter and water to a saucepan. Simmer for 5 minutes. Remove from heat and add the cream and vanilla essence. Mix together and pour over the hot pudding and allow to soak.
Serve warm with cream or ice-cream.
Need help converting your millilitres to grams and everthing in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: