Winnipeg Free Press - PRINT EDITION

Pudding recipe

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Ingredients

250 ml (1 cup) sugar

2 eggs, at room temperature

15 ml (1 tbsp) smooth apricot jam

300 ml (1º cup) flour

5 ml (1 tsp) baking soda

Pinch of salt

30 ml (2 tbsp) butter

15 ml (1 tsp) vinegar

125 ml (1/2 cup) milk

 

Sauce

250 ml (1 cup) cream

125 ml (1/2 cup) butter

125 ml (1/2 cup) sugar

125 ml (1/2 cup) water, orange juice, sherry or brandy

 

Method

 

1. Beat eggs and sugar until light and fluffy. Beat in jam.

2. Sift dry ingredients together 3 times.

3. Melt the butter and add the vinegar and milk.

4. Alternately fold the dry ingredients and milk mixture into the egg mixture.

5. Pour into a medium grease ovenproof dish and bake at 180 C (350 F) for 45 minutes.

6. Melt the sauce ingredients together and pour over pudding as soon as it comes out of the oven.

7. Pierce pudding with a fork to aid absorption.

Republished from the Winnipeg Free Press print edition January 25, 2014 D17

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