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 1h10m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven – Adjust accordingly). Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm) Beat or whip the sugar and eggs. It’s quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through. Melt the butter (don’t boil) and add the butter and vinegar to the wet mixture. Sieve, or simply mix together: the flour, soda and salt. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well. Pour into an oven-proof dish and bake until pudding is brown and well-risen – depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time). In a pot, melt together the ingredients for the sauce, and stir well. Pour it over the pudding as soon as it comes out of the oven. Leave to stand awhile before serving. Serve warm. Because it’s rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
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 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 1h10m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven – Adjust accordingly). Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm) Beat or whip the sugar and eggs. It’s quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through. Melt the butter (don’t boil) and add the butter and vinegar to the wet mixture. Sieve, or simply mix together: the flour, soda and salt. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well. Pour into an oven-proof dish and bake until pudding is brown and well-risen – depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time). In a pot, melt together the ingredients for the sauce, and stir well. Pour it over the pudding as soon as it comes out of the oven. Leave to stand awhile before serving. Serve warm. Because it’s rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
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.
