Vinegar Pudding – serves 8

Sauce:
125 ml vinegar                     
250 ml water
250ml sugar                        
grated rind of 1 lemon or orange
Batter:
230 g butter                       
250 ml castor sugar
1 egg                                   
40 ml smooth apricot jam
10 ml bicarb of soda            
grated rind of 1 lemon or orange
250 ml milk                         
500 ml cake flour
10 ml ground ginger             
10 ml nutmeg
2 ml salt
1.        Sauce: Bring the vinegar, water, sugar & rind to the boil in  a saucepan.
2.       Pour the boiled mixture into a 20 X 30 X 5 cm ovenproof dish. Allow to cool.
3.       Preheat the oven to 180*C (350*F).
4.       Batter: Cream the butter & castor sugar until creamy.
5.       Mix in the egg.
6.       Mix in the jam & other rind. Mix well.
7.       Dissolve the bicarb into the milk.
8.       Sift the dry ingredients together.
9.       Stir the dry ingredients alternately with the  milk/bicarb mixture into the butter mixture. Mix well.
10.    Spoon the batter into the cooled sauce in ovenproof dish, carefully!!.
11.     Bake uncovered for 40 – 50 minutes, until done.
12.    Serve warm with custard.
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