2tablespoonsgolden syrupyou can also substitute maple syrup/honey
3/4cupunsalted butter
1teaspoonvanilla extract
for the frozen custard
2cups500ml whipping/heavy cream
3tablespoonsicing sugar
2cupsshop-bought vanilla custard
Instructions
To make the ice cream, whip the cream and icing sugar until soft peaks form.
Fold in the vanilla custard then place in a freezer-safe dish and press a piece of baking paper/parchment paper onto the surface of the ice cream. Place in the freezer and allow to freeze for at least 2-3 hours or until firm.
To make the pudding, pre-heat the oven to 180°c and grease a 20cm baking dish (alternatively, use smaller oven-proof dishes for individual portions).
In a large saucepan, 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.
Sift the flour then add to the butter mixture, alternating with the milk, mixing well after each addition.
Add the eggs one at a time and beat well after each addition.
Add the baking soda and salt and mix well.
Pour the batter into the prepared dish/dishes and place in the oven.
Bake for 30-45 minutes until the pudding 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 scoops of the frozen custard.