Serves 4 Preparation: 10 min Cooking: 30 min
- 375 ml (1½ c) sugar
- 2 eggs
- 30 ml (2 T) melon jam
- 310 ml (1¼ c) flour
- 10 ml (2 t) bicarbonate of soda
- pinch of salt
- 30 g butter
- 5 ml (1 t) vinegar
- 125 ml (½ c) milk
SAUCE
- 250 ml (1 c) cream
- 125 g butter
- 160 ml (? c) brown sugar
- 100 ml warm water
Preheat the oven to 180 °C and grease 4 ramekins.
1 In a large mixing bowl, combine the sugar and eggs and beat well, then mix in the jam.
2 In a separate bowl, sieve the flour, bicarbonate of soda and salt. Set aside.
3 In a small saucepan, melt the butter with the vinegar. Remove from the heat and set aside.
4 Gradually combine the butter mixture with the flour mixture and the milk with the egg mixture. Combine alternate small amounts and beat continuously until a smooth batter forms.
5 Pour the batter into the ramekins and bake for 30 minutes or until firm and brown.
6 Sauce: Melt all the ingredients in a saucepan. Pour the sauce over the pudding while it’s still hot.
