South African Vinegar Pudding
Cook Time 40 minutes
Servings 6-8
Ingredients
250g plain flour
1 tsp bicarb
⅔ cup brown sugar
⅓ cup apricot jam
2 eggs
¼ cup vinegar
50g butter, melted and cooled
⅔ cup (160ml) evaporated milk
2 tsp Vanilla bean paste
Toasted chopped almonds and ice cream to serve
Sauce
Remaining evaporated milk from can (215ml)
½ cup brown sugar
80ml water
Method
Preheat oven to 160°C fan forced (180°C conventional). Grease a 1.5 - 2L capacity baking dish.
Combine the flour, bicarb, brown sugar and a pinch of salt in a bowl and stir to combine.
Add the eggs, butter, vanilla, jam, vinegar and 2/3 cup evaporated milk (note 1 can is 375ml and you use remaining in the sauce). Whisk to combine then pour into the prepared dish. Bake for 20 minutes until a skewer comes out clean and the cake bounces back when touched.
Meanwhile, combine all the sauce ingredients in a saucepan and bring to a simmer. Stir to combine then remove from heat but keep warm. Remove pudding from the oven then use a skewer to poke holes. Sauce over the pudding and allow to soak in.
Serve warm topped with nuts and ice cream.