Indulge in the timeless sweetness of our classic vinegar pudding. This easy-to-follow recipe combines the tang of vinegar with the richness of pudding for a dessert that’s both nostalgic and delicious. Perfect for satisfying your sweet tooth any time of day.
Vinegar Pudding Paradise
This easy-to-follow recipe combines the tang of vinegar with the richness of pudding for a dessert that's both nostalgic and delicious. Perfect for satisfying your sweet tooth any time of day.
Pre-heat the oven to 180C. To make the syrup, over medium heat, heat the vinegar, boiling water and sugar.
Stir until all the sugar has dissolved. Allow to come to the boil and then remove from the heat and allow to cool.
Cream together the butter and sugar, then stir in the jam and beaten egg and mix well.
Sift the dry ingredients together, then alternately stir in portions of the dry ingredients and the milk into the egg/butter/sugar mix until well mixed.
Spoon mixture into a buttered ovenproof dish with sides twice as high as the level of the batter.
Pour the syrup carefully over the batter (there will be a lot of syrup – this is correct!) and bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
Serve hot with custard, whipped cream or ice-cream.