375 ml milk
30 ml butter or margarine
15 ml smooth apricot jam
15 ml white vinegar
60 g butter or margarine softened
200 ml white sugar
2 extra large eggs
375 ml cake flour
10 ml baking powder
5 ml bicarbonate of soda
1/2 tsp salt
250 ml evaporated milk
100 ml sugar
60 g butter or margarine
5 ml caramel or vanilla essence
Place milk, 30 ml butter and jam in a small saucepan.
Stir over low heat until butter and jam have melted.
Remove from heat, add vinegar.
Cream 60 g butter and sugar together .
Add eggs, one at a time beating well after each addition until light and creamy.
Sift flour, baking powder, bicarb of soda and salt together.
Add alternately with milk mixture, to egg mixture.
Pour into large greased ovenproof dish or individual dishes and bake in preheated oven at 180C for 45 to 55 minutes.
Sauce: combine milk, sugar and butter in a saucepan and simmer for 3 minutes.
Remove from heat add the essence and pour over the pudding as it comes from oven.
Serve with warm custard or whipped cream.
Stork Collection of bakes
Prepared, tried and tested by: Gail Haselsteiner