Vinegar Pudding

sbs.com.au

Christine Morrison

75 g unsalted butter, softened, plus extra, to grease

330 g (1½ cups) caster sugar

2 tbsp white vinegar

80 g (¼ cup) apricot jam

2 tsp vanilla extract

3 eggs, separated

100 g (⅔ cups) self-raising flour, sifted

pure icing sugar and thickened cream, to serve

subheading: Poached apricots:

250 g dried apricots

165 g (¾ cup) caster sugar

1 tbsp white vinegar

2 vanilla beans, split, seeds scraped

subheading: 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. 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 to 60 g, unless specified.

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