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Vinegar Pudding

Vinegar Pudding
By Dale Murphy on Friday, January 3, 2014 at 11:51am
Pudding
4 tablespoons apricot jam
4 teaspoons butter
1/2 cup milk
3 teaspoons baking soda
2 eggs
1 cup raisins (optional)
2 cups self raising flour
1 pinch salt
1 teaspoon nutmeg
1 teaspoon ground ginger
Sauce
4 cups boiling water
2 cups sugar
1 cup vinegar

Directions

Preheat oven to 180C/360?F.
Melt the apricot jam & butter.
Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
Place the mixture in a deep ovenproof dish.
Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture.

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