A dense, sponge-like Cape Dutch dessert. The alchemy involves baking a batter enriched with apricot jam and vinegar (which activates the baking soda for lift), then immediately pouring a massive volume of boiling cream-and-butter syrup over the hot cake. The spongy crumb acts as a reservoir, absorbing the liquid to create a sticky, caramelized, pudding-like consistency.
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The Batter. Preheat oven to 350°F (175°C). Grease an 8x8 inch dish.
Creaming. Beat the sugar and egg together until pale and thick. Beat in the apricot jam.
Melt the 1 tbsp butter and whisk in the vinegar.
Mix. Sift the flour and soda together. Fold the dry ingredients into the egg mixture alternately with the milk. Lastly, fold in the butter/vinegar mixture.
. Pour the batter into the greased dish. for 30-40 minutes until deeply browned and a skewer comes out clean.
The Sauce (The Shock). Five minutes before the pudding is done, combine the heavy cream, 1/2 cup butter, 1/2 cup sugar, and water/brandy in a saucepan. Bring to a rolling until the sugar dissolves.
The Pour. Remove the pudding from the oven. Using a skewer, poke holes all over the surface. Immediately pour the hot sauce slowly and evenly over the hot pudding. It will look like too much liquid, but the sponge will absorb it all.
Rest. Let the pudding sit in a warm place for 15 minutes to fully absorb the sauce before serving hot with custard or ice cream.
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