(for the cake) 1 cup sugar 1 egg • tablespoon apricot jam • 1 cup flour • 1 teaspoon bicarbonate of soda • 1 teaspoon baking powder • ¼ teaspoon table salt • 1 tablespoon butter • 1 teaspoon white vinegar • 1 cup milk
(for the sauce) 1 cup whipping cream (not whipped) • 100g butter • 1 cup white sugar • ½ cup hot water
Preheat the oven to 180C
Beat the egg and sugar in a mixer and add the jam. Sift flour, bicarbonate of soda, baking powder and salt.
Melt the butter and add the vinegar and milk.
Add liquids to egg mixture alternately with the flour.
Beat well and bake in a covered dish for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won’t soak into cake.
Melt together the ingredients for the sauce and pour over pudding as it comes out of the oven (after piercing the dessert with a fork).
Serve the pudding with hot custard.
The sweet pudding of South Africa