Serves 8
Ingredients:
Cake:
¾ cup Milk
½ cup dark Brown Sugar
2 large Eggs
3 Tbsp Apricot Jam, strained
2 Tbsp Butter, melted
1 tsp Apple Cider Vinegar
1 ½ cups Baker’s Dream Cake Flour
2 tsp Baking Powder
1 tsp Baking Soda
A pinch of salt
Sauce:
½ cup Heavy Cream
½ cup Milk
½ cup Butter
½ cup Sugar
¼ tsp Salt
Method:
Cake:
1. Preheat the oven to 180°C and butter a 20cm square baking dish.
2. In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter and vinegar until fully combined.
3. In another bowl, whisk together the flour, baking powder, baking soda and salt, then combine with the wet ingredients until thoroughly mixed.
4. Pour into the prepared baking pan and bake for 30-40 minutes, until a knife inserted in the center comes out clean.
Sauce:
5. In a saucepan over medium heat combine the cream, milk, butter, sugar, and salt and heat until the butter is melted and the sugar is dissolved.
6. Once the pudding is done, poke holes with a skewer all over the hot pudding and then pour the warm sauce over the pudding. Allow to rest for 30 minutes.
7. Serve with a scoop of vanilla ice cream.
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