Melva Pudding

• 30g butter
• 100ml white sugar
• 1 extra large egg
• 30 ml (2 tablespoon) apricot jam
• 5ml (1 teaspoon) bicarbonate of soda
• 250ml (1cup) cake flour
• Pinch of salt
• 125ml (1/2 cup) milk
• 20ml (4 teaspoons) vinegar
• Sauce:
• 375 ml (11/2 cups) cream
• 125 g. butter
• Pinch salt
• 200ml white sugar
• 15ml (1 tablespoon) apricot jam

1. 1. Cream the butter and sugar together, beat in the egg until light and fluffy.
2. 2. Add jam and beat.
3. 3. Dissolve the bicarb in the milk.
4. 4. Sift the flour and salt together and add to the mixture alternately with the milk.
5. 5. Lastly add the vinegar.
6. 6. Pour the mixture into a buttered deep ovenproof dish (approx 2 litres)
7. 7. Pour over half the sauce, cover and bake for 30 minutes.
8. 8. Pour over the balance of the sauce and bake uncovered for 20 minutes until the centre of the pudding is done, but the sauce must still bubble around the sides.
9. SAUCE:
10. 1. Mix all the ingredients together, bring to the boil and simmer, stirring all the time for 2 minutes.

butter, white sugar, egg, apricot, bicarbonate of soda, cake flour, salt, milk, vinegar, cream, butter, salt, white sugar, apricot

Taken from www.epicurious.com/recipes/member/views/melva-pudding-50045607 (may not work)