30 ml (2 tablespoons) CLOVER Mooi River butter
125 ml (½ cup) castor sugar
1 extra large egg
30 ml (2 tablespoons) fine apricot jam
250 ml (1 cup) cornflour
1 ml salt
125 ml (½ cup) CLOVER full cream milk
15 ml (1 tablespoon) white vinegar
5 ml (1 teaspoon) baking soda
125 g (¼ block) Clover Mooi River butter
125 ml (½ cup) sugar
60 ml (4 tablespoons) water
250 ml (1 cup) Clover fresh cream
5 ml (1 teaspoon) vanilla essence
Preheat the oven to 180°C.
Grease a sizeable ovenproof dish with butter.
Cream the butter and the castor sugar until it is light yellow in colour. Stir the egg and the apricot jam until smooth.
Sift the flour and the salt into the butter mixture.
Combine the milk, vinegar and baking soda and stir into the butter mixture until it forms a dough.
Spoon the dough into an ovenproof dish and bake for 45 minutes until done.
Pour the butter, sugar and water into a saucepan and heat over medium temperature until the sugar dissolves. Let it simmer for another 2 minutes, and remove from the heat.
Stir in the cream and vanilla essence. Pour the heated sauce over the warm pudding.
Serve warm with CLOVER Classic custard.