Apricot Pudding

Name: Apricot Pudding
Total time: 40 min
Yield: 6 servings
Cuisine: british
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup milk; 1 tablespoon melted butter; 1 teaspoon white vinegar; 1 cup sugar; 1 large egg; 1 tablespoon apricot jam; 1 cup sugar; 1/2 cup heavy cream; 1/2 cup milk; 4 ounces butter

By Meredith Etherington-Smith

Total Time: 40 minutes
Rating: 4(8)
Comments: Read comments

Featured in: The Last Duchess

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Ingredients

Yield:6 servings

For the Pudding

1cup all-purpose flour
1teaspoon baking soda
¼teaspoon salt
1cup milk
1tablespoon melted butter
1teaspoon white vinegar
1cup sugar
1large egg
1tablespoon apricot jam

For the Sauce

1cup sugar
½cup heavy cream
½cup milk
4ounces butter

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
Step 2
While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
Step 3
When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.