250 gr Castor sugar
30 gr Butter
150 ml Milk
15 ml Apricot jam
40 gr Grated chocolate
20 gr Cacoa powder
280 gr Flour
5 ml Bicarb of soda
pinch of Salt
125ml water/Orange juice/Sherry/Brandy
Kiwi fruit, crushed,roasted nuts and poached apricots for presentation.
Beat the eggs, add sugar until the mixture is light and fluffy.
Mix in the jam.
Sieve the dry ingredients twice.
Melt butter and add milk.
Fold the dry ingredients into milk mixture
Fold this wet mixture into the egg mixture.
Pour mixture into the moulds.
Bake at 180 C for 35-40 minutes.
Boil sugar, butter and water/orange juice/sherry/brandy ( 60ml water plus any combination of ) until syrup forms. Remove from heat, add brandy. Pour hot syrup over just baked pudding. It should be completely absorbed.
Custard to serve
6-8 Egg yolks (depending on the size of eggs)
1-2 Vanilla pods
Split the vanilla pods lengthways
Scrape out the vanilla seeds.
Bring milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s).
Allow to stand for 15 minutes to infuse
Place the egg yolks and sugar in a bowl, beat until thick and creamy.
Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture.
Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil) , stir constantly, until the custard thickens.