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Ingredients
Pudding:
250 ml castor sugar
2 extra large eggs
15 ml fine apricot jam
310 ml cake flour
5 ml bicarbonate of soda
A pinch of salt
30 ml melted butter
5 ml vinegar
125 ml milk
Sauce:
250 g LANCEWOOD® Cultured Cream
180 ml sugar
180 ml hot water
125 g butter
Method
Pudding:
Beat the castor sugar and eggs together until pale and light. Whisk continuously until smooth. Add the apricot jam and mix in. Sift the dry ingredients together. Mix the butter, vinegar and milk together. Add alternately with the dry ingredients to the egg and sugar mixture. Pour into a + 21 cm in diameter x 5 cm deep greased ovenproof dish and bake in a preheated oven at 180°C for 40 – 45 minutes.
Sauce:
Heat all the ingredients for the sauce together. Pour about two thirds of the sauce over the pudding as soon as it comes out of the oven. Prick the pudding all over with a fork and pull sides away from edges to allow sauce to run in. Serve the remaining sauce with the pudding.
To finish:
Serve with LANCEWOOD® Mascarpone, LANCEWOOD® Double Cream Plain Yoghurt, ice cream or custard.
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