Pudding:
* 125ml White sugar
* 30ml Apricot Jam
* 5ml Bi-carbonate of Soda
* 250ml Cake Flour
* 2ml Salt
* 15ml Butter
* 1 Egg
* 250ml Milk
* 5ml Vanilla essence
Sauce:
* 410g Evaporated Milk (1 tin)
* 250ml Milk
* 125ml Water
* 125g Butter
* 5ml Vanilla Essence
* 125ml Sugar
Pudding Method:
- Preheat Oven to 180 degrees Celsius
- Whisk sugar and butter until creamy, add the jam and egg and mix well!
- Mix Bi-carb and milk, add to sugar mixture add flour, vanilla essence and salt to mixture and mix well.
- Pour mix into baking tray and bake for 30 minutes.
Sauce method
- Heat milk, sugar and butter in a sauce pan and boil for 5 minutes, mixing well.
- Remove mixture from heat and mix it with vanilla essence.
- Pour hot sauce mixture over the pudding as soon as it comes out the oven.
- Serve with warm custard and ice-cream.
