Ingredients
Serves: 6-8
Prep/Cook Time: Approx 1 hr 15 mins
- 220g plain flour
- 30g cornflour
- 250g caster sugar
- 1 whole egg - whisked
- 1 tbsp apricot jam, this is what is classically used but if you want use an alternative
- 1 tsp bread soda
- Pinch salt
- 15g butter - melted
- 1 tsp raspberry vinegar, use cider vinegar if you don’t have raspberry
- 250ml full fat milk
Soaking Sauce:
- 250ml cream
- 125g caster sugar
- 125ml warm water
- 30g butter
- 1 tsp vanilla extract
To serve:
- Warm custard finished with zest of 1/2 orange
- Whipped cream
- Chopped toasted hazelnuts
Method
- Preheat your oven to 180oC fan. Heavily grease a medium-sized baking dish.
- Using an electric mixer beat the egg and sugar together until pale and fluffy. Add the jam and mix well.
- Separately pass the flour and cornflour through a sieve twice into a small bowl to ensure its mixed together. Then sift in the bread soda and salt.
- In another bowl mix the milk, melted butter and vinegar. Combine the wet and dry ingredients into the egg and sugar mix. Lightly mix all the ingredients, making sure you don’t overwork the mixture.
- Pour into the greased baking dish and place into the preheated oven for approx 35-40 mins until golden and a skewer comes out clean when inserted.
- Whilst the pudding is baking make the sauce. Place all the ingredients into a pot and put on a low heat. Heat, constantly stirring, until all the sugar has dissolved but make sure it does not boil.
- Keep warm until the pudding comes out of the oven.
- Once the pudding comes out of the oven place on a wire rack. Using the same skewer that you used to test the pudding, poke several holes all around the pudding. Immediately pour the soaking sauce over the pudding evenly. Allow to soak for about 5-10 minutes before serving.
- Serve the pudding with the orange custard, whipped cream and toasted hazelnuts.
