- 250ml - castor sugar
- 2 - eggs
- 30ml - apricot jam
- 375ml - self-raising flour
- 5ml - bicarbonate of soda
- - pinch of salt
- 30ml - butter
- 15ml - vinegar
- 200ml - milk
- SAUCE -
- 1 tin (380g) - evaporated milk
- 60ml - butter
- 60ml - brown sugar
- 60ml - Amarula Cream Liqueur
Oven temperature: 180°C
1 Preheat the oven. Beat the castor sugar and eggs together until light and creamy. Beat in the apricot jam.
2 Sift the dry ingredients together. Melt the butter and mix it with the vinegar and the milk.
3 Fold the dry ingredients and the milk mixture alternately into the creamy egg mixture. Pour into a greased ovenproof dish and bake for about 45 minutes or until a test pin comes out clean.
4 Meanwhile, place all the sauce ingredients in a saucepan and stir until the sugar has dissolved (don't let it boil).
5 Prick the pudding with a fork as soon as it comes out of the oven and pour the sauce over. Serve hot with ice cream and vanilla custard creme-anglaise recipe .
