-
1
To make the batter:
-
2
1. heat oven to 180C (350F).
-
3
2. Cream the butter and 100ml sugar together, then beat in the egg until light and fluffy.
-
4
3. Add the 30ml apricot jam and beat.
-
5
4. Dissolve the bicarb in the milk and add to the mixture.
-
6
5. Sift the flour and salt together and add to the mixture slowly.
-
7
6. Lastly, add the vinegar and mix in gently. The bicarb and the vinegar react to make bubbles, which give a light batter mixture.
-
8
7. Pour the mixture into a buttered deep ovenproof dish (approximately 2 litres). This does rise quite a lot, so make sure the dish is deep enough.
-
9
8. Pour half the sauce (see instructions below) over the uncooked batter. Cover and bake for 30 minutes.
-
10
9. After 30 minutes, remove the pudding from the oven, pour the remain sauce over it and return to bake, uncovered, for a further 20 minutes.
-
11
It's ready when the centre is firm but the sauce should still be bubbling around the outside.
-
12
To make the sauce:
-
13
Put the sauce ingredients together in a small sauce pan. Heat until the sugar is dissolved and the mixture begins to gently boil. Simmer, stirring all the time, for 2 minutes.
