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Serves 8-10

Prep time: 15 minutes

Cook time: 50 minutes



  • 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


  • 200ml cream
  • 1 Tbsp orange zest
  • 100g butter
  • 50g sugar
  • 50g Goldcrest Honey
  • 100ml boiling water

Softly whipped cream, to serve 


  1. Preheat oven to 180˚C.
  2. Grease a ± 26cm round baking dish with butter. 
  3. Combine the butter, vinegar, milk and vanilla in a small bowl. 
  4. Whisk to mix well.
  5. 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.
  6. Add the apricot jam, Goldcrest Honey and mix well.
  7. Sprinkle in the flour, bicarb and salt. 
  8. Mix until just combined.
  9. Pour in the melted butter mixture and mix until smooth. 
  10. Transfer batter to the prepared baking dish.
  11. Bake ± 45 minutes, until brown in colour and an inserted skewer comes out clean. 
  12. While the pudding is baking make the sauce. 
  13. To make the sauce, place all the ingredients in a saucepan over medium heat.
  14. Bring to a simmer and cook for a few minutes until slightly thickened.
  15. Pour the sauce over the hot pudding as soon as it comes out of the oven. 
  16. If you can resist – allow the pudding to stand for at least 20 minutes to fully absorb all the sauce. 
  17. Serve with softly whipped cream and enjoy!