Serves 8 – 16


35 ml Butter
400 g Caramel sugar
2 Eggs
10 ml Bicarbonate of soda
30 ml Apricot jam
30 ml Vinegar
525 ml Flour
Pinch of salt
500 ml Milk, at room temperature

500 ml Cream
200 g Caramel sugar
125 g Butter
250 ml Water
5 ml Caramel essence
Pinch of salt


  1. Preheat oven to 180°C.
  2. Grease a 40x25x5cm ovenproof dish.
  3. Using an electric mixer, beat together the butter and sugar. Add the eggs, one by one, and continue mixing until creamy.
  4. In a medium size bowl add the bicarbonate of soda to the jam and mix to a smooth paste. Stir in the vinegar. Add this mixture to the egg-and-sugar mixture and mix well.
  5. Sift together the flour and salt and add this alternatively with the milk to the egg mixture while beating continuously. Beat until a smooth and very runny batter without any lumps.
  6. Pour the batter into the prepared dish and bake for 45-60 minutes.


  1. Place all the ingredients in a medium sized, heavy-based saucepan, and slowly bring to the boil.
  2. Boil for about 2 minutes, stirring occasionally to prevent burning.
  3. Pour the hot sauce over the hot pudding the minute it is taken out of the oven.
  4. The sponge will hungrily and quite noisily drink it all up.
  5. Serve warm or hot (even cold will do beautifully the next morning) with the best quality vanilla ice cream you can find.

NB: Use a big enough dish!