INGREDIENTS
• 1 tablespoon (15 ml) Clover Farmstyle butter
• ½ cup (125 ml) sugar
• 1 egg
• 2 tablespoon (30 ml) apricot jam
• 1 cup (250 ml) cake flour
• ½ teaspoon (2 ml) salt
• ½ cup (125 ml) Clover full-cream milk
• 1 tablespoon (15 ml) vinegar
• 1 teaspoon (5 ml) bicarbonate of soda
Sauce
• ½ cup (115 g) Clover Farmstyle butter
• ½ cup (125 ml) sugar
• ¼ cup (60 ml) water
• ¾ cup (180 ml) Clover cream
• 1 teaspoon (5 ml) vanilla essence
Method
1. Preheat the oven to 180°C.
2. Cream the butter and sugar in a bowl, until pale and creamy.
3. Add the egg and jam and mix well. Sift the flour and salt over the sugar mixture.
4. Combine the milk, vinegar and bicarbonate of soda and stir into the butter-and-flour mixture, stirring to form a batter.
5. Pour into an ovenproof dish and bake for 45 to 50 minutes.
Sauce
6. Melt the butter, sugar and water, stirring until the sugar dissolves.
7. Remove from the heat and stir in the cream and vanilla. Pour the warm sauce over the hot pudding as soon as it comes out of the oven.