Vinegar Pudding

• Pudding
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 large egg, beaten
• 2 tablespoons apricot preserves
• 1 cup whole milk
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1 teaspoon nutmeg
• 2 teaspoons baking soda
• Syrup
• 1/2 cup white wine vinegar
• 1 cup sugar
• 11/2 cup water
• 1 teaspoon grated lemon zest

1. Cream the butter and sugar until light and fluffy.
2. Add the beaten egg and apricot preserves.
3. Dissolve the baking soda in the milk.
4. Sift the dry ingredients and add to the butter/sugar mixture alternating with the milk.
5. Combine the ingredients in a saucepan and bring to a boil. Lower the heat and simmer for 15 minutes.
6. Place the syrup in a glass or ceramic baking dish and swirl it to cover the bottom of the dish.
7. Pour the pudding batter over the syrup but do not mix it .
8. Bake at 350 F for 45 minutes.
9. Serve drizzled with heavy cream.

unsalted butter, sugar, egg, apricot preserves, milk, flour, salt, ground ginger, nutmeg, baking soda, syrup, white wine vinegar, sugar, water, lemon zest

Taken from food52.com/recipes/9659-vinegar-pudding (may not work)