By Jean Pretorius
250 ml sugar
15 ml soft butter
60 ml apricot jam
250 ml milk
5 ml bicarbonate of soda
10 ml vinegar
250 ml flour
For the sauce
250 ml cream
125 ml sugar
60 ml water
Preheat the oven to 180 °C.
Beat the sugar, egg, butter and jam until fluffy.
Combine milk, bicarbonate of soda, vinegar and vanilla essence.
Add mixtures alternately with flour.
Pour it into a greased overn proof dish and cover with foil to avoid becoming too brown.
Bake for 40 – 50 minutes.
Make the sauce mixture by boiling all the ingredients together.
Pour over pudding and leave to soak, do not leave in the oven.
Serve with cream, Ideal Milk or custard.