Serves 8-10
Prep time: 15 minutes
Cook time: 50 minutes
Ingredients:
Pudding:
- 2 Tbsp butter, melted and warm
- 2 tsp vinegar
- 125ml milk, warm
- 2 tsp vanilla extract / paste
- 200g sugar
- 2 XL free-range eggs
- 2 Tbsp apricot jam
- 2 Tbsp Goldcrest Honey
- 200g flour
- 1 tsp bicarbonate of soda
- Pinch of sea salt
Sauce:
- 200ml cream
- 1 Tbsp orange zest
- 100g butter
- 50g sugar
- 50g Goldcrest Honey
- 100ml boiling water
Softly whipped cream, to serve
Method:
- Preheat oven to 180˚C.
- Grease a ± 26cm round baking dish with butter.
- Combine the butter, vinegar, milk and vanilla in a small bowl.
- Whisk to mix well.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and eggs until very light and fluffy. The mixture should reach ribbon stage, in other words a thick ribbon-like trail of mixture should fall from the paddle attachment when lifted up.
- Add the apricot jam, Goldcrest Honey and mix well.
- Sprinkle in the flour, bicarb and salt.
- Mix until just combined.
- Pour in the melted butter mixture and mix until smooth.
- Transfer batter to the prepared baking dish.
- Bake ± 45 minutes, until brown in colour and an inserted skewer comes out clean.
- While the pudding is baking make the sauce.
- To make the sauce, place all the ingredients in a saucepan over medium heat.
- Bring to a simmer and cook for a few minutes until slightly thickened.
- Pour the sauce over the hot pudding as soon as it comes out of the oven.
- If you can resist – allow the pudding to stand for at least 20 minutes to fully absorb all the sauce.
- Serve with softly whipped cream and enjoy!