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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I've yet to make it but thought I would share. It's by Art Smith. Ingredients:
3/4 cup sugar |
2 large eggs |
1 tablespoon apricot jam |
5 ounces flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon butter |
1 teaspoon vinegar |
1/3 cup milk |
3/4 cup whipping cream |
3 1/2 ounces butter |
5 ounces sugar |
1/3 cup hot water |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350.
2. Whip together sugar and eggs until thick and lemon colored. Then add the apricot jelly and mix thoroughly.
3. Sieve together the flour, soda and salt. Melt the butter and add the vinegar. Add this mix as well as milk to egg mix in the bowl, alternately with the flour and mix well.
4. Pour into an oven proof dish and bake for 45-50 minutes.
5. In a pot, melt together the ingredients for the sauce. When the cake is halfway baked, take it out of the oven. Make holes in the cake and pour the sauce over the pudding. Return the cake to oven and continue baking for the remaining time.
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