Vinegar Pudding Recipe

Name: Vinegar Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Pudding; 4 tablespoons apricot jam; 4 teaspoons butter; 1/2 cup milk; 3 teaspoons bicarbonate of 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

Servings: persons

Pudding
4 tablespoons apricot jam
4 teaspoons butter
1/2 cup milk
3 teaspoons bicarbonate of 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

1
Preheat oven to 180C/360u00b0F.
2
Melt the apricot jam & butter.
3
Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
4
Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
5
Place the mixture in a deep ovenproof dish.
6
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.
7
Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pudding, 4 tablespoons apricot jam, 4 teaspoons butter, 1/2 cup milk, and more.

Yes, Vinegar Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vinegar Pudding

How did you like this recipe?

Frequently Asked Questions