Deliciously moist pudding, serve with custard or enjoy on its own. Makes one large pudding or divide into ramekins. 
Ingredients:

1 1/2 cups sugar

2 large eggs

2 cups milk

2 tsp brown vinegar

2 Tbsp smooth apricot jam

2 Tbsp butter

2 cups cake flour,(plain) sifted

1 tsp bicarbonate of soda
Method:

Preheat oven to 180° Celsius. Cream together sugar, jam and eggs. Melt butter and add vinegar add this to the sugar and egg mixture. Add the milk, flour and bicarb, mix well to combine all the ingredients. Pour into a pyrex dish (or something similar) and bake for 45 – 60 minutes. If you using ramekins the time will be considerably shorter. You’ll know its baked when the top is browned and a toothpick inserted in the middle comes out clean. Remove from the oven and pour the warm sauce over. Makes 6 – 8
TO MAKE THE SAUCE:

1 cup milk

1/2 cup boiling water

1/2 cup sugar

3 teaspoons butter

1 teaspoon caramel essence

Melt all the ingredients in a saucepan over low heat an pour over the cake.

#capemalaycooking 

OR USE THIS RECIPE FOR A CREAMY SAUCE

250ml Cream

125ml butter

125ml sugar

125ml water/Orange juice

Melt together as per above sauce and pour over warm pudding

© Cape Malay Cooking & Other Delights

Salwaa Smith