Vinegar Pudding

Preparation Time: 15 mins
Notes: Roman vinaigre is available from Available from

250ml Sugar 

1 egg 

15ml soft butter 

60 ml smooth apricot jam 

250ml self raising flour 

5ml bicarb of soda 

pinch of salt 

250ml milk 

10ml Alan Coxon`s Roman vinegar

10 ml vanilla essence

250ml evaporated milk 

100g unsalted butter 

125 ml  brown Demerara sugar

60 ml hot water. 


Pre-heat the oven to 180 dg 

Butter a baking dish thoroughly.

Beat together the sugar and butter until smooth light and fluffy, then add the eggs and the jam beating until pale 

Sift together the flour, salt and bicarb .

Mix together the milk and vanilla essence

Fold  the dry mix into the eggs mix

Add the Roman Vinegar followed by the milk mix,adding a little at a time and stir all together. 

Pour into the buttered baking dish, cover lightly with buttered foil.

Bake for approx 38 -43 mins until firm. 

While the pudding is baking combine the remaining ingredients in a saucepan, Heat stirring continuously until the butter melts and the sugar has dissolved.

When all is ready pour the sauce over the hot pudding
Serves: 4-6
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