- 5 ml bicarbonate of soda
- 125 ml milk
- 200g (375 ml) self-raising flour
- 100g (125 ml) sugar
- 2 eggs
- 30 ml smooth apricot jam
- 20g (25 ml) very soft butter/margarine
- 1 ml salt
- 250 ml water
- 250 ml cream
- 230g (250 ml) butter/margarine
- 200g (250 ml) sugar
- 5 ml vanilla essence
Preheat oven to 180 °C (350 °F). Spray a 2 litre ovenproof pudding dish with non-stick cooking spray. Dissolve bicarbonate of soda in milk. Mix remaining batter ingredients together, stir in milk mixture and mix very well. Spoon batter into dish. Don’t use smaller dish even if the batter seem to be too little for the dish. Bake for 25 to 30 minutes.
Sauce – mix all sauce ingredients together and bring to boil. Pour the hot sauce (little at a time) over the pudding while still hot (straight after removing from oven). Stand for a while to allow sauce to settle/absorb. Serve with custard or ice cream.