Servings: 6

Pudding: subheading: Pudding:
⅓ cup all-purpose flour ⅓ cup all-purpose flour
⅓ cup whole-wheat flour ⅓ cup whole-wheat flour
1½ teaspoons baking powder 1½ teaspoons baking powder
¾ teaspoon baking soda ¾ teaspoon baking soda
½ teaspoon salt ½ teaspoon salt
2 large eggs 2 large eggs
¾ cup whole milk ¾ cup whole milk
⅔ cup granulated sugar ⅔ cup granulated sugar
1 tablespoon unsalted butter, melted 1 tablespoon unsalted butter, melted
1 tablespoon apricot jam 1 tablespoon apricot jam
1 teaspoon (cider) vinegar 1 teaspoon (cider) vinegar
 
Glaze: subheading: Glaze:
⅔ cup heavy cream ⅔ cup heavy cream
½ cup granulated sugar ½ cup granulated sugar
6 tablespoons unsalted butter, diced 6 tablespoons unsalted butter, diced
¼ cup water ¼ cup water

Preheat oven to 375°F. Coat a 9-inch-square baking pan with cooking spray.
To prepare pudding: Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in a medium bowl. Whisk eggs, milk and ⅔ cup sugar in a large bowl until thick and pourable, about 2 minutes. Stir in melted butter, jam and vinegar. Add the flour mixture in three additions, stirring until smooth after each. Pour into the prepared pan.
Bake the pudding until it pulls away from the sides and the top is golden, about 25 minutes.
Meanwhile, prepare glaze: Heat cream, sugar, butter and water in a small saucepan over medium heat, whisking gently, just until the butter is melted and the mixture is smooth, about 5 minutes. Do not let it boil. Cover and keep warm.
When the pudding comes out of the oven, pour the warm glaze over it. Let cool for 15 minutes before serving.

Eating Well Magazine Dec. 2021.  Eating Well Magazine Dec. 2021.