Ingredients: Ingredients Pudding 30ml (2T) Butter/Marg 125ml Huletts White Sugar 1 Extra Large Egg 15ml (1T) Apricot Jam 5 ml (1t) Bicarbonate of Soda 125ml (½C) Milk 250ml (1C) Cake Flour Pinch of Salt 15ml (1T) Vinegar Sauce 125g Butter/Marg 185 ml (¾C) Huletts White Sugar 65ml (¼C) Water 185 ml (¾C) Cream 5ml (1t) Vanilla essence close Method: Method Pudding Cream butter and sugar together, beat in the egg until light and fluffy. Beat in the apricot jam. Dissolve the bicarb in the milk. Sift the flour and salt together and add to the creamed mixture alternately with the milk. Lastly stir in the vinegar. Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C. Sauce Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes. Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding.
Posted on: Tue, 09 Jul 2013 09:21:35 +0000
Recently Viewed Topics
© 2015