This is another SA favourite. My version of it anyway
It's a lovely baked pudding, great for Sunday lunch or special dinners.
For the pudding
1 cup of light brown sugar
1 heaped tbsp of apricot jam
1 tsp of baking soda
1 tbsp of white vinegar
1 large egg
1 cup of AP flour
2 tbsp of butter
1 cup of milk
pinch of salt
For the sauce
3/4 cup of pouring or regular cream
3 tbsp of butter
1 tsp of vanilla extract
1/2 cup of light brown sugar
1/4 cup of water
tot of brandy (optional)
Cream butter and sugar well, beat in the egg till light and fluffy, beat in the apricot jam.
Desolve baking soda in the milk. Sieve flour and salt together, add slowly to creamed sugar mix alternatly with milk. Lastly stir in the vinegar.
Pour into a deep 8 inch glass baking dish, cover with foil and bake for 1 hour at 356F.
Bring butter,sugar, water, cream and vanilla (and brandy if using) to a simmer.
Prick warm pudding all over with a skewer and pour the hot sauce over the warm pudding. Allow to rest, the sauce will absorb into the pudding.
Serve with custard or vanilla ice cream