Vinegar pudding

(6 portions)


  • 500 ml water, boiled
  • 300 g (375 ml) sugar
  • 125 ml brown vinegar


  • 25 ml butter
  • 100 g (125 ml) sugar
  • 25 ml apricot jam
  • 2 eggs, whisked
  • 180 g (320 ml) cake flour
  • 5 ml bicarbonate of soda
  • 2 ml salt
  • 10 ml ground ginger
  • 2 ml ground nutmeg
  • 50 ml milk

Heat oven to 180˚C. Start preparing the sauce. Put sauce ingredients in a saucepan and bring to the boil. Simmer 5 minutes. Pour sauce in an ovenproof dish of 20 x 15 cm. Allow sauce to cool completely before spooning in the batter. For the batter: Cream the butter and the sugar until light and creamy. Add jam and eggs and mix well. Sift flour, bicarbonate of soda, salt, ginger and nutmeg. Fold flour mixture and milk into the butter-egg mixture. Spoon batter into syrup. It will look as though the batter is floating in the syrup. Put in warm oven and bake 30-40 minutes until golden brown. Serve warm.