Ingredients FOR THE PUDDING
3/4 cup of castor sugar
2 large eggs
2 tablespoons apricot jam
1 teaspoon vanilla essence
1 1/3cup of all purpose flour or cake flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
A pinch of salt
1/4 cup of melted butter
1 teaspoon of white vinegar
1/2 cup fresh cream
FOR THE SAUCE
1 1/2 cups cream
1/2 cup butter
1/2 cup sugar
2 tablespoons of golden syrup or maple syrup (optional)
2 teaspoons vanilla essence
1/4 cup water
FOR CREAM ANGLAISE
1/2 cup milk
1/2 cup fresh cream
2 egg yolks
3 tablespoons sugar
2 teaspoons cornflour
Preheat the oven to 190 degrees Celsius.
Grease an oven-proof casserole dish.You can also use small ramekins to make individual puddings.
Using an electric beater, beat the sugar, eggs, jam and vanilla essence.
Sift the flour, baking soda, baking powder, and salt into another bowl.
In a mug, mix together the melted butter, vinegar, and cream.
Using a large metal spoon, fold the sifted dry ingredients into the egg-sugar mixture, alternating with the melted butter-vinegar mixture, until all the ingredients are mixed properly.
Spread the mixture into the dish evenly
Bake for 45 to 60 minutes, until dark brown, or until a skewer inserted into the centre of the pudding comes out clean. The batter will not be brown in colour but after baking, the top will be brown.
To prepare the Cream Anglais, heat milk and cream in a saucepan.
In a separate bowl, beat egg yolks, sugar and cornflour.
Add 2 or 3 tablespoons of hot milk and cream mixture, and mix well.
Add this yolk mixture in the milk and cream mixture and cook on a low flame.
Keep stirring occasionally until you get a slightly thick consistency.
Ten minutes before the pudding is done, prepare the sauce by putting all the sauce ingredients in a saucepan, and bring to the boil.
Boil for 5 minutes.
Remove the pudding from the oven, prick holes all over it using a skewer or knife and also run the knife around the edges.
Then cut the pudding into square pieces while still in the dish.
Pour the hot sauce over the hot pudding.
Do not hesitate while pouring the sauce on the pudding - at first it seems like the sauce is too much for pudding but within a few seconds all the sauce will be soaked up by the pudding and that will make the pudding moist and melt in your mouth.
Allow to cool for 2 to 3 minutes, then serve in bowls.
It should be served hot. I served it with Cream Anglais, and you can reheat any leftovers when you want to serve.