This quick and easy pudding is the perfect accompaniment to a hot cup of tea on a cold Sunday afternoon.

Ingredients

Batter

• 250 ml (1 C) cake flour
• 125 ml sugar
• 5 ml (1 t) bicarbonate of soda
• 5 ml (1 t) baking powder
• pinch of salt
• 1 egg
• 30 ml (2 T) vinegar
• 250 ml (1 C) milk
• 30 ml (2 T) Rhodes Quality Apricot Jam

Sauce

• 30 ml (2 T) brown sugar
• 30 ml (2 T) water
• 45 ml (3 T) butter
• 125 ml (½ C) honey
• optional: 45 – 60 ml (3 – 4 T) brandy

Method

1. In a large bowl, sift the cake flour, sugar, bicarbonate of soda, baking powder and salt together.
2. In a separate bowl, beat together the egg, vinegar, milk and Rhodes Quality Apricot Jam and add to the dry ingredients.
3. Beat for about 3 – 4 minutes until smooth and glossy.
4. Divide the batter evenly between 6 ramekins which have been sprayed with non-stick spray.
5. Bake in the oven preheated to 180°C for 25 – 30 minutes.
6. While the puddings are baking, make the sauce.
7. In a saucepan, combine the brown sugar, water, butter, honey and the brandy if using.
8. Whisk over medium heat until the sugar is dissolved.
9. Reduce the heat and simmer for 2 minutes.
10. Once the puddings are removed from the oven, pierce the top of each pudding with a sharp knife.
11. Carefully pour the honey sauce a little at a time over each of the puddings until all the sauce is absorbed.
12. Serve warm with fresh cream, custard or ice cream.