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.