Vinegar pudding

Ingredients

•  500 g Cake flour
•  2 g Fine ginger
•  150 g Butter
•  130 g Castor sugar
•  80 g Smooth apricot jam
•  20 g Bicarbonate of soda
•  3 Large eggs
•  Fresh milk
•  800 ml water
•  600 g White sugar
•  200 ml Vinegar

Method

• Sift the Cake flour and ginger together and add the 130 g white sugar.
•  Add the butter and rub until all butter is well mixed in.
• Add the Bicarbonate of soda.
•  Mix the eggs and apricot jam and add.
•  Add milk and mix to form a slightly runny dough.
•  Dissolve the sugar in hot water and add the vinegar.
• Pour the syrup in a oven proof dish 22 x 29 x 6 cm.
•  Place spoons ful of dough in the hot water until all dough is used up.
•  Place very careful in pre heated oven.
• Bake till light brown at 180^oc for 45 minutes
•  Let cool slightly then sauce underneath will become thicker.

 Serve warm with runny custard.

Serve 12 large portions (can be more).