Serves: 8 

Prep time: 30min

Bake time: 30min

Oven: 170°C fan or 180°C conventional


375ml full cream milk

30ml butter

30ml smooth apricot jam

15ml brown grape vinegar

70g butter softened

5ml olive oil

200ml (160 g) muscovado sugar

5ml vanilla extract

375ml (210 g) cake flour

10ml baking powder

5ml bicarbonate of soda

3ml salt

2 extra-large eggs or 3 med eggs (free-range)



250ml evaporated milk

100ml (80 g) muscovado sugar 

60g butter or margarine

5ml vanilla essence



Place milk, 30 ml butter and jam in a small, heavy-based saucepan. Stir over low heat until butter and jam have melted. 

Remove from heat and add vinegar. Milk will look curdled, that’s exactly what you want.

With a mixer, beat 60 g butter and sugar together, add the olive oil and mix. Add eggs, one at a time, beating  well after each addition until light and creamy. 

Sift flour, baking powder, bicarbonate of soda and salt together. Mix everything, alternating with the milk mixture and egg mixture, and fold together until combined. Don’t over mix, darlings, you don’t want a dense pudding.

Pour the batter into a large, greased ovenproof dish and bake in a preheated oven at 180°C for 30 – 40 minutes, until just baked through.



Combine milk, sugar and butter in a small, heavy based saucepan. Bring to boil and simmer for about 10 minutes. Remove from heat and add vanilla extract or essence. 

Remove pudding from oven, prick the top and pour sauce over liberally. Allow sauce to soak in. 

Serve with crushed nuts, vanilla custard and a spoon of crème fraîche. Add a few gooseberries and a strawberry for a bit of colour and zing.

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