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Ingredients
- cup (250 ml) castor sugar
- 2 eggs
- 2 tbsp. (15 ml) smooth apricot jam
- 11/4 cups (312.5 ml) cake flour
- 1 tsp. (5 ml) bicarbonate of soda
- Pinch of salt
- 2 tbsp. (30 ml) butter
- 1 tsp. (5 ml) vinegar
- 1/2 cup (125 ml) milk
- Sauce No. 1
- 1 cup (250 ml) cream
- 1/2 cup (125 ml) butter
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) water orange juice sherry or brandy
- Sauce No. 2
- 1 cup (250 ml) evaporated milk
- 1/2 cup (125 ml) butter
- 1/2 cup (125 ml) sugar
Directions
- Beat castor sugar and eggs until light and fluffy. Beat in apricot jam. Sift dry ingredients. Melt butter and add vinegar and milk. Fold dry ingredients and milk mixture alternatively into egg mixture. Pour into ovenproof dish (smooth butter onto sides and bottom of dish) and bake at 180 C (350 F) for approximately 40 minutes. Choose either sauce no. 1 or sauce no. 2. Melt your ingredients together and pour over cake as soon as it leaves the oven. Pierce pudding with fork to aid absorption. Can be served either hot or cold.
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