Vinegar pudding
Did you grow up with this old-favourite vinegar pudding? Well, if you like malva pudding, you will like this version. Still being in the baked dessert range, it is rich, creamy and remains special to me! 

Serves 4 – 6

60 g butter or margarine, softened
125 ml (100 g) sugar
1 extra-large egg
15 ml smooth apricot jam
250 ml (140 g) cake flour
5 ml baking powder
1 ml salt
5 ml bicarbonate of soda
250 ml milk
30 ml white vinegar

Sauce
80 ml (65 g) sugar
80 ml milk
60 ml water
45 ml butter or margarine
5 ml vanilla or caramel essence

1. Cream butter and sugar together. Add egg and beat well until light and creamy. Add jam.
2. Sift flour, baking powder and salt together and add to egg mixture. Mix well.
3. Mix bicarbonate of soda with milk and add to egg mixture. Add vinegar and mix well.
4. Spoon mixture into a medium, greased ovenproof dish and bake in a preheated oven at 180 °C for about 40 minutes.
5. Sauce: Combine sugar, milk, water and butter in a heavy-based saucepan and bring to the boil. Simmer for a few minutes. Remove from heat, add essence and pour over hot pudding when removed from oven. Drizzle with cream, if preferred.