Vinegar Pudding

• Pudding
• 4 tablespoons apricot jam
• 4 teaspoons butter
• 1/2 cup milk
• 3 teaspoons bicarbonate of soda
• 2 eggs
• 1 cup raisins (optional)
• 2 cups self raising flour
• 1 pinch salt
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• Sauce
• 4 cups boiling water
• 2 cups sugar
• 1 cup vinegar

1. Preheat oven to 180C/360u0b0F.
2. Melt the apricot jam & butter.
3. Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
4. Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
5. Place the mixture in a deep ovenproof dish.
6. Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture.
7. Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.

apricot jam, butter, milk, bicarbonate of soda, eggs, raisins, flour, salt, nutmeg, ground ginger, sauce, boiling water, sugar, vinegar

Taken from www.food.com/recipe/vinegar-pudding-182484 (may not work)