This is such a rich and gooey delight and I am so glad I tried this. The ingredients are also quite everyday, so no sweat. I don't have a great pic coz I forgot to take one and the dish was mostly finished when I remembered to take a good pic...notice the close up?!Ingredients for the Cake:
1. Castor Sugar - 1 cup
2. Eggs - 2 - at room temperature
3. Apricot Jam - 1 tablespoon - I had on me the most amazing homemade apricot jam that I had got from Tirthan Valley.
4. Flour - 1/4 cup
5. Soda Bi-carb - 1 teaspoon
6. Butter - 2 tablespoons
7. Vinegar - 1 tablespoon
8. Milk - 1/2 cup
9. Salt - 1/2 teaspoon
Ingredients for the rich creamy sauce:
1. Cream - 1 cup
2. Butter - 1/2 cup
3. Sugar - 3/4 cups
4. Brandy/Rum - 1/2 cup (traditionally Brandy is used)
Preparation:1. Pre-set the oven to 190 degrees.
2. In a bowl, beat the eggs along with the castor sugar till fluffy
3. Add in the apricot jam and mix well.
4. In a bow, mix together the four, soda bi carb and the salt. Keep aside.
5. In a pan, melt the butter on a low heat and then add the vinegar and milk and mix well. Take off heat.
6. Now add this wet mix to the dry flour mix kept aside.
7. Also add in the eggs & sugar mix and mix well.
8. Pour this mix into a baking dish and bake at 190 degrees for 45 mins or till a toothpick inserted in comes out clean.
9, Meanwhile, make the sauce by mixing in all the ingredients in a sauce pan and placing it on a medium high heat,
Mix well and keep stirring till it comes to the ideal thickish runny sauce consistency.
10. Pour this sauce over the pudding, ideally when it is still hot. I made some insertions in the cake pudding with a knife to get the gooey goodness of the sauce inside the pudding as well,
11. Serve with some vanilla ice cream.
Yumm.. Gonna try. Thanks for sharing
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