Cooking Instructions
1. Pre-heat the oven to 180°C.
2. Beat the sugar and eggs until fluffy, then beat in the jam until creamy.
3. Sift the caster sugar, cake flour, bicarbonate of soda and salt into a separate bowl.
4. Melt the butter in a saucepan and add the vinegar and milk.
5. Add the mixed dry ingredients to the egg mixture, alternating with the milk mixture, mixing until well combined.
6. Pour into an ovenproof dish and bake for 30 minutes.
7. To make the sauce, melt the butter, cream, 100g of sugar and the brandy, water or orange juice together and pour over the pudding when it comes out of the oven.
Ingredients
• 250ml castor sugar
• 2 free-range eggs
• 1 Tbsp apricot jam
• 175 g cake flour
• 2 tsp bicarbonate of soda
• pinch of salt
• 2 Tbsp butter
• 1 Tbsp vinegar
• 125ml milk
• 250 ml fresh Ayrshire cream
• 115 g butter
• 100g white sugar plus extra for sprinkling in ramekins
• 125ml brandy, water or orange juice
1. Pre-heat the oven to 180°C.
2. Beat the sugar and eggs until fluffy, then beat in the jam until creamy.
3. Sift the caster sugar, cake flour, bicarbonate of soda and salt into a separate bowl.
4. Melt the butter in a saucepan and add the vinegar and milk.
5. Add the mixed dry ingredients to the egg mixture, alternating with the milk mixture, mixing until well combined.
6. Pour into an ovenproof dish and bake for 30 minutes.
7. To make the sauce, melt the butter, cream, 100g of sugar and the brandy, water or orange juice together and pour over the pudding when it comes out of the oven.
Ingredients
• 250ml castor sugar
• 2 free-range eggs
• 1 Tbsp apricot jam
• 175 g cake flour
• 2 tsp bicarbonate of soda
• pinch of salt
• 2 Tbsp butter
• 1 Tbsp vinegar
• 125ml milk
• 250 ml fresh Ayrshire cream
• 115 g butter
• 100g white sugar plus extra for sprinkling in ramekins
• 125ml brandy, water or orange juice