- STEP 1
Heat the oven to 180°C
Beat the eggs and sugar until light and fluffy.
Beat in the apricot jam
- STEP 2
Melt butter in a small pot on medium heat and add the vinegar and milk
Sift the flour, bicarb and salt together and add to the creamed mixture alternately with the milk.
Pour into a deep round dish or an ovenproof casserole dish that takes about 2 litres
- STEP 3
Bake at 180°C for 45 minutes until the top is nicely browned
- STEP 4
Bring the butter, cream, sugar and water to the boil and simmer, add star anise, vanilla essence and golden syrup and stirring all the time for 5 minutes.
Remove from the stove. Pour over the hot baked pudding.
- STEP 5
Use Amarula Cream for Sauce.
For Brandy Pudding:
add 100 ml chopped Mixed Nuts (Walnuts), 100 ml Dates (Stone and Chopped) and 50 ml Glazed Cherries to the batter.
add 100 ml Brandy to the Sauce.