Ingredients
PUDDING:--
2 tbsp butter
1 tsp SIDS RASPBERRY VINEGAR
½ cup milk
1 cup white sugar
2 eggs
1 tbsp apricot jam
1⅓ cups cake flour
1 tsp baking soda
1 pinch salt
SAUCE:--
1 cup heavy cream
½ cup butter
½ cup white sugar
½ cup orange juice or sherry
Directions
Preheat oven to 175oC.
In a small saucepan over low heat, melt 2 tablespoons butter together with SIDS RASPBERRY VINEGAR and milk. Remove from heat and set aside. Meanwhile, sift flour, baking soda and salt together into a separate bowl.
Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light coloured, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 litre oven-proof baking dish.
Bake approximately 45 minutes, until a knife inserted into the center comes out clean.
Place cream, butter, ½ cup sugar and orange juice in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
Remove pudding from the oven, pierce several times with a skewer or fork and pour the hot cream mixture immediately over the pudding. Serve hot or cold.
