250ml castor sugar
320ml plain flour
2 large room temperature eggs
15ml fine apricot jam
5 ml bicarbonate of soda
For topping just custard.
Preheat the oven to 180 degrees Celsius. Whisk the eggs, sugar, and apricot jam until light and fluffy, then add the milk. Fold in the sieved flour, baking soda, and salt. Combine the vinegar and melted butter in a mixing bowl. Bake for 40 minutes, or until golden brown, in a well-buttered roasting tin (30 cm x 20 cm). The mixture is extremely runny. The pudding can be left to cool and reheated just before serving. In a pot, combine all of the topping ingredients and bring them to a boil. Pour the hot mixture over the pudding and allow it to absorb. It may appear excessive, but it soaks in and makes the pudding sticky. Serve with ice cream or custard on the side.
probably seen this recipe at most events you are invited to and wonder why it tastes so delicious. Don't worry, today we will be showing you how to make your own in the comfort of your home. Schools are now closed, so you can make this dessert to spoil your kids.
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