Apricot Pudding

Ingredients

For the pudding:

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk
• 1 tablespoon melted butter
• 1 teaspoon white vinegar
• 1 cup sugar
• 1 large egg
• 1 tablespoon apricot jam

For the sauce:

• 1 cup sugar
• ½ cup heavy cream
• ½ cup milk
• 4 ounces butter

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    612 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 88 grams carbohydrates; 0 grams dietary fiber; 71 grams sugars; 5 grams protein; 109 milligrams cholesterol; 357 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
2. While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
3. When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.

40 minutes