Vinegar Pudding - cooking recipe

Ingredients

Pudding
4 tablespoons apricot jam
4 teaspoons butter
1/2 cup milk
3 teaspoons bicarbonate of soda
2 eggs
1 cup raisins (optional)
2 cups self raising flour
1 pinch salt
1 teaspoon nutmeg
1 teaspoon ground ginger
Sauce
4 cups boiling water
2 cups sugar
1 cup vinegar

Preparation

Preheat oven to 180C/360\u00b0F.
Melt the apricot jam & butter.
Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
Place the mixture in a deep ovenproof dish.
Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture.
Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.