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12 Servings
Apricot
South African
Bake Jan Ellis Scotish Crea Brown Puddi Desserts Apricot South African

BATTER
8 teaspoons You must register in order to see the links
2 cups You must register in order to see the links
4 You must register in order to see the links
6 tablespoons You must register in order to see the links jam fine
2 teaspoon You must register in order to see the links
1 cup You must register in order to see the links
2 teaspoon You must register in order to see the links
2 cup You must register in order to see the links sifted
1 pinch You must register in order to see the links
SAUCE
1 can (12 oz) You must register in order to see the links
1 teaspoon You must register in order to see the links
1 cup Water You must register in order to see the linksed
1 cup You must register in order to see the links
1/2 cup You must register in order to see the links

Preheat oven to180?C (350?F). Grease a oven proof pan (?32x24x7cm or 13x10x3'). Cream butter/margarine and suger together. Add eggs one-by-one and beat well after each. Add the apricot jam.

In a seperate bowl, mix the baking soda with the milk and add vinegar. In another bowl mix the flour and salt. Add the milk mixture and dry ingredients alternately and mix into the mixture. Pour the batter into the greased pan and cover with a lid or tinfoil. Bake in the centre of the oven for 45 minutes until the top is browned and a test pen comes out clean
Meanwhile add all the ingredients for the sauce but the vanilla. Heat to boiling. Add the vanilla. Once the pudding is removed from the oven, cut in squares. Pour the sauce immediatedly on the pudding and let it soak.

Serve with custard/cream/ice cream.

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