Time 1h15m Yield 10-12 serving(s) Number Of Ingredients 13 Steps:
Beat the eggs and sugar until light and creamy. Add the apricot jam to this mixture and beat inches Add the flour, bicarbonate soda and salt and beat. Melt the butter in the microwave and add the vinegar. Add to the egg mixture and while beating add the milk. (mixture is very runny). Pour into a dish 25cm x 30cm. Bake at 350 deg c for about 1 hour. While it is baking boil all the sauce ingredients for 10 minutes in the microwave on high stirring occasionally. When the cake is cooked stab all over with a skewer. Pour over the sauce and allow to soak inches Serve with either fresh cream or custard.
Time 45m Yield 1 cake, 8 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350. Whip together sugar and eggs until thick and lemon colored. Then add the apricot jelly and mix thoroughly. Sieve together the flour, soda and salt. Melt the butter and add the vinegar. Add this mix as well as milk to egg mix in the bowl, alternately with the flour and mix well. Pour into an oven proof dish and bake for 45-50 minutes. In a pot, melt together the ingredients for the sauce. When the cake is halfway baked, take it out of the oven. Make holes in the cake and pour the sauce over the pudding. Return the cake to oven and continue baking for the remaining time.
Time 50m Number Of Ingredients 15 Steps:
Preheat the oven to 180°C and butter a 20cm square baking dish. In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined. In another bowl, whisk together the flour, baking powder, baking soda and salt, and then combine with the wet ingredients until thoroughly combined. Pour into the prepared baking pan and bake for 30-40 minutes, until a knife inserted in the center comes out clean. Just before the pudding is done, make the sauce: 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. Once the pudding is done, poke holes all over the hot pudding with a skewer and then pour the warm sauce over the pudding. Allow resting for a minimum of 30 minutes. Serve warm with a scoop of vanilla ice cream. Store leftover pudding in the refrigerator in an airtight container for up to 3 days. Reheat before serving, either in a 150°C) oven or in the microwave.
Time 1h20m Yield 10 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with 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 colored, 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 quart oven-proof baking dish. Bake approximately 45 minutes, or until a knife inserted into the center comes out clean. Place cream, butter, 1/2 cup sugar, and water 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.
Time 50m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch cake pan. Combine 1 cup sugar, egg, and 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add 1 cup milk and flour; beat until batter is smooth. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Combine 1 cup milk, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.
Time 2h50m Yield 12 servings. Number Of Ingredients 18 Steps:
In large bowl, beat eggs, sugar, apricot preserves and butter until combined. Add coconut milk, vanilla and vinegar; stir to combine (batter will be thin). In another bowl, whisk flour, baking soda and salt. Gradually stir flour mixture into batter just until moistened. Transfer to a greased 5-qt. slow cooker. Cook, covered, on high until a toothpick inserted in cake comes out with moist crumbs, 2-1/2 to 3 hours., Meanwhile, for sauce, whisk together coconut milk, butter, sugar, apricot preserves and extract until smooth. Poke holes in warm cake with a skewer or chopstick. Pour mixture evenly over pudding; let stand to allow pudding to absorb sauce, 15-20 minutes. Serve with chopped mango, coconut and a dollop of whipped topping.
Time 40m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. Butter a shallow 6-cup baking dish. Beat the sugar, egg, butter and jam together until pale and fluffy. Slowly beat in the flour, baking soda, milk, vinegar and vanilla until completely blended. Pour into the baking dish, and bake for 20 to 25 minutes, until the pudding begins to pull away from the sides of the dish and a toothpick inserted in the center of the pudding is clean. Combine the sauce ingredients in a saucepan, and heat only long enough to melt the butter. Pour the sauce over the pudding as it comes out of the oven, and allow it to be absorbed. Serve the pudding warm with softly whipped cream.
Time 1h Yield Serves 6 Number Of Ingredients 25 Steps:
Heat the oven to 180°C Beat the eggs and sugar until light and fluffy. Beat in the apricot jam Melt butter in a small pot on medium heat and add the vinegar and milk Sift the flour, bicarb and salt together and add to the creamed mixture alternately with the milk. Pour into a deep round dish or an ovenproof casserole dish that takes about 2 litres Bake at 180°C for 45 minutes until the top is nicely browned Sauce: Bring the butter, cream, sugar and water to the boil and simmer, add star anise, vanilla essence and golden syrup and stirring all the time for 5 minutes. Remove from the stove. Pour over the hot baked pudding. Be Creative: Use Amarula Cream for Sauce. For Brandy Pudding: add 100 ml chopped Mixed Nuts (Walnuts), 100 ml Dates (Stone and Chopped) and 50 ml Glazed Cherries to the batter. add 100 ml Brandy to the Sauce.
