4tablespoonsgolden syrupyou can also substitute maple syrup/honey
1cupunsalted butter
1teaspoonvanilla extract
Instructions
To make the pudding, pre-heat the oven to 180°C/350°F and grease a 30cm/11in baking dish.
In a saucepan set over medium-high heat melt together the butter, sugar, apricot jam and vinegar until the sugar has dissolved and the mixture is smooth. Remove from the heat and allow to cool for 5 minutes then pour into a large mixing bowl.
Sift the dry ingredients together then add to the butter mixture, alternating with the milk, mixing well after each addition.
Stir in the beaten eggs.
Pour the batter into the prepared dish and place in the oven.
Bake for 30 minutes until the pudding is dark brown and baked through (a skewer inserted should come out clean).
While the pudding is baking, prepare the syrup.
Bring all the syrup ingredients to a boil and reduce the heat. Allow to simmer for 5 minutes.
Pour the syrup over the pudding as it comes out of the oven.
Allow to stand for 20 minutes then serve with custard or cream.