Preheat the oven to 180 °C and grease a baking dish of about 20 × 30 cm with 5 g butter. Whisk 200 g sugar with 2 eggs for 5 minutes until thick and pale and stir in 40 g apricot jam.

Ingredients

• 200 gSugars, granulated
• 100 gEgg, whole, raw, fresh
• 40 gJams and preserves, apricot
• 30 gButter, without salt
• 5 gVinegar, distilled
• 150 gWheat flour, white, all-purpose, unenriched
• 5 gLeavening agents, baking soda
• 1 gSalt, table
• 250 gMilk, whole, 3.25% milkfat, with added vitamin D
• 5 gButter, without salt editorial addition
• 250 gCream, fluid, heavy whipping
• 100 gButter, without salt
• 150 gSugars, granulated
• 125 gBeverages, water, tap, drinking

Method

1. Preheat the oven to 180 °C and grease a baking dish of about 20 × 30 cm with 5 g butter. Whisk 200 g sugar with 2 eggs for 5 minutes until thick and pale and stir in 40 g apricot jam.
2. Melt 30 g butter and mix with 5 g vinegar and 250 g milk. Sift the flour with 5 g bicarbonate of soda and 1 g salt and fold it into the egg mixture alternately with the milk mixture to a smooth, runny batter.
3. Pour the batter into the dish and bake for 45 minutes at 180 °C until the top is deep golden brown and springy.
4. Meanwhile heat 250 g cream, 100 g butter, 150 g sugar and 125 g water in a pan, stir until the sugar dissolves and boil for 2 minutes.
5. As soon as the pudding comes out, prick it all over with a skewer and pour all of the hot sauce evenly over it.
6. Leave to soak for 15 minutes and serve warm, cut into 10 pieces.