This old fashioned dessert has a subtle balance of sweet and sour.
Prep Time:15 minutes
Cook Time:40 minutes
FOR THE SYRUP
FOR THE PUDDING
Extra large eggs
All purpose flour
Bicarbonate of soda
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.