INGREDIENTS
2 eggs
100 g / 125 ml sugar
50 ml Clover Mooi River Butter, melted
30 ml apricot jam or marmalade
5 ml vinegar
50 ml Clover Fresh Full Cream Milk
150 g / 300 ml cake flour
5 ml bicarbonate of soda
Sauce
150 ml Clover Fresh Cream
90 g / 100 ml Clover Mooi River Butter, melted
100 g / 125 ml sugar
200 ml Clover Tropika Pineapple Flavour
5 ml cornflour
To serve
Clover Classic Vanilla Custard
Method
Grease a deep 22 – 24 cm pie dish with butter and preheat the oven to 180ºC.
Beat together the eggs and sugar well until light and pale yellow.
Mix the apricot jam or marmalade with the melted butter, add to the eggs with the vinegar and milk and mix.
Add the flour and bicarbonate of soda and mix well to make a smooth batter.
Pour the batter into the dish, smooth the top and bake for about 20 minutes or until firm to the touch.
Meanwhile, place the ingredients for the sauce into a small saucepan and bring to boil, stirring with a whisk.
Simmer for 5 minutes and set aside.
Remove the pudding from the oven, prick with a toothpick at 2 cm intervals and pour half of the sauce over the pudding.
Allow to stand for a few minutes until absorbed and pour over the remaining sauce.
Allow to stand for a few minutes more and serve with custard.
CLOVER INGREDIENTS USED IN THIS RECIPE