This old fashioned dessert has a subtle balance of sweet and sour.
Prep Time:15 minutes
Cook Time:40 minutes
Serves:Serves 6
Cuisine:Arabic
Ingredients
FOR THE SYRUP
Water
350ml
Brown vinegar
45ml
Sugar
200g
FOR THE PUDDING
Butter
30g
Extra large eggs
2
All purpose flour
180g
Bicarbonate of soda
2 Tbsp
Ground ginger
3 Tbsp
Grated nutmeg
1 Tsp
Salt
1 Tsp
Apricot jam
30g
Sugar
130g
Custard
To serve
Directions
To make the syrup. Boil the water, sugar and vinegar for five minutes, then set aside to cool completely.
To make the pudding. Beat the butter and brown sugar together, then add the eggs, beating constantly. Sift the flour, bicarbonate of soda, ginger, nutmeg and salt into the egg mixture and mix well. Blend in the jam.
Pour the cooled syrup into a baking or ovenproof dish and spoon in the batter. Bake the pudding at 180 degrees celcius for 40 minutes, serve warm with custard.
