SEDGWICK has sent in this recipe for a hot sticky pudding smothered in old brown sherry sauce, just the thing to warm up the cockles of your heart on a cold winter weekend. It serves four. If you do not drink alcohol, then change the sauce to a tea total version caramel sauce by omitting the sherry and topping up the cream to 250ml (one cup).
- 310ml cake flour
- 10ml bicarbonate of soda
- 1ml salt
- 2 eggs
- 250ml castor sugar
- 30ml butter
- 125ml buttermilk
- 15ml apricot jam
- 25ml grated orange zest
- 60ml orange juice
- 15ml vinegar
For the sauce: 125ml butter 125ml soft brown sugar 125ml Sedgwick’s Original Old Brown, 125ml cream
Preheat the oven to 180°C and butter six 125ml baking mould pans.
Sift the flour, bicarbonate of soda and salt together in a big mixing bowl.
Whisk the eggs and sugar together in another bowl until the texture is light and fluffy.
Heat the butter, buttermilk, apricot jam, grated orange zest, orange juice and vinegar together in the microwave for a few seconds until the butter is melted.
Fold the flour mixture alternately into the egg mixture and the butter mixture, mix it well but do not over-mix. Pour the mixture for three-quarters into the prepared moulds and put these on an oven tray. Bake in the oven for 20 to 30 minutes.
Prepare the sauce while the mixture is in the oven. Combine all the ingredients for the sauce in a small saucepan and cook until the sugar has melted.
Remove the puddings from the oven and turn them out onto the plate on which you are going to serve them. Prick holes in the puddings with a skewer and pour some of the sauce over them while they are still hot. Serve the rest of the sauce on the side.