Vinegar Pudding

Sweeten sour moods with vinegar pudding

Ingredients:

For the syrup:

• 350ml water
• 200g sugar
• 45ml brown vinegar

For the pudding:

• 30ml butter
• 125ml brown sugar
• 2 jumbo eggs
• 180g cake flour
• 5ml bicarbonate of soda
• 10ml ground ginger
• 2ml freshly grated nutmeg
• 2ml salt
• 30ml smooth apricot jam

METHOD:

To make the syrup: Boil the water, sugar and vinegar for five minutes, then set aside to cool.

To make the pudding: Beat the butter and brown sugar together, then add the eggs, beating constantly.

Sift the flour, bicarbonate of soda, ginger, nutmeg and salt into the egg mixture and mix well. Blend in the jam.

Pour the cooled syrup into a baking or oven-proof dish and spoon in the batter.

Bake the pudding at 180C for 40 minutes. Serve warm with custard.

SERVES: Six

TIME: One hour