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Ingredients
FOR THE PUDDING
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
1 tablespoon melted butter
1 teaspoon white vinegar
1 cup sugar
1 large egg
1 tablespoon apricot jam
FOR THE SAUCE
1 cup sugar
½ cup heavy cream
½ cup milk
4 ounces butter
Nutritional analysis per serving (6 servings)
88 grams carbs; 105 milligrams cholesterol; 611 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 27 grams fat; 1 gram fiber; 355 milligrams sodium; 6 grams protein; 72 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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