250 ml sugar
15 ml (one tablespoon) butter
60 ml (1/4 cup) smooth apricot jam
250 ml cake flour
5ml bicarbonate of soda
250 ml Ideal Milk
15 ml (one tablespoon) vinegar
10 ml (2 teaspoon vanilla essence)
1 can 155 g Nestle dessert cream
60 g butter
80 ml (1/3 cup) sugar
30 ml (2 tablespoon) hot water
Preheat oven to 180C & grease a ovenproof dish (± 24x 18 cm)
Beat sugar, egg butter & jam together until light & fluffy
Sieve flour, bicarbonate of soda & salt
Mix ideal milk, vinegar & essence together.
fold flour mixture into egg mixture alternately with the liquid.
Bake for ±40 minutes or until done
Heat cream, remaining butter, sugar and water together & boil for 5 min.
Pour sauce over hot pudding.
Serve warm with extra cream or custard
Prepared, tried and tested by: Feriel Sonday
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