Ingredients Jump to Instructions ↓

  1. 1 Egg

  2. 1 tablespoon Apricot preserves

  3. 1 cup Flour; (all-purpose)

  4. 1 teaspoon Soda

  5. 1 pinch Salt

  6. 1 tablespoon Real butter

  7. 1 teaspoon Vinegar

  8. 1 cup Milk -Sauce For Pudding--

  9. 1 cup Whipping cream

  10. 6 ounces Real butter

  11. 1 cup Sugar

  12. 1/2 cup Hot water

Instructions Jump to Ingredients ↑

  1. Pudding: Beat the egg and sugar well in a mixer; add preserves. Sift flour, soda and salt. Melt the butter and add vinegar. Add the liquids to the egg mixture alternately with the flour. Beat well and bake in a large covered dish at 350 degrees for ¾ to 1 hour. Sauce: Melt together all ingredients for the sauce and pour over the pudding as it comes out of the oven. Serve hot. The sauce will be real watery and you think it will be too much for the pudding, but the pudding will absorb it all. Store leftovers in refrigerator and heat serving size in microwave. Notes:This recipe came from Zimbabwe, Africa Posted to recipelu-digest Volume 01 Number 398 by "Diane. Geary" on Dec 23, 1997


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