serves
4-6
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Proof Is In The Pudding
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G
Watch The Full Episode Here
G
Ingredients
- 250 g plain flour
- 1 tsp bicarbonate soda
- ⅔ cup brown sugar
- pinch of salt
- 2 eggs
- 50 g butter, melted and cooled
- 2 tsp vanilla bean paste
- ⅓ cup apricot jam
- 2 tbsp apple cider vinegar or white wine vinegar
- 160 ml (⅔ cup) evaporated milk
- chopped roasted hazelnuts (roasted in brown sugar and salt), to serve
- vanilla ice cream, to serve
For the sauce
- 125 ml cup thin cream
- remaining evaporated milk from can (215 ml)
- ½ cup brown sugar
- 50 g unsalted butter
- 2 tbsp apple cider vinegar or white wine vinegar
- 2 tbsp water
Instructions
- Preheat oven to 180˚C (160˚C fan-forced). Grease a 1.5-2 litre baking dish.
- In a large bowl, combine the flour, bicarbonate soda, brown sugar and a pinch of salt. Whisk to combine.
- Add the eggs, butter, vanilla, apricot jam, vinegar and ⅔ cup evaporated milk. Whisk to combine, then pour into the prepared dish.
- Bake for 20 minutes, or until a skewer comes out clean and the cake springs back when lightly touched in the centre.
- Meanwhile, in a medium saucepan, combine the sauce ingredients (except for the vinegar) and bring to a simmer. Stir to combine, then remove from heat and keep warm.
- Remove the pudding from the oven, then use a skewer to poke holes in the cake. Pour the sauce over the pudding and the extra vinegar and allow it to soak in.
- Serve the pudding warm, topped with roasted hazelnuts and ice cream.
Note
• This recipe uses 375 ml can evaporated milk.
• This recipe uses 375 ml can evaporated milk.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Proof Is In The Pudding
