A spongy, caramelized texture and a rich, creamy sauce that is absorbed into the cake, creating a delectably moist dessert, as rich in flavor as it is in history.
Preheat your oven to 350°F (180°C ). Grease an ovenproof dish (approximately 9-inch square).
In a large bowl, sift together the flour, baking soda, and salt.
In another bowl, beat the 2/3 of the sugar, egg, and apricot jam until fluffy and light in color.
Melt 2/3 of the butter and add it to the egg mixture along with the vinegar. Mix well.
Alternately add the flour mixture and milk to the egg mixture, starting and ending with the flour. Stir until just combined, being careful not to overmix.
Pour the batter into the prepared dish and bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding is baking, prepare the sauce by combining the cream, butter, sugar, hot water, and vanilla extract in a saucepan. Heat over medium heat until the butter has melted and the sugar is dissolved.
Once the pudding is done, remove it from the oven and pour the hot sauce over the hot pudding. Allow it to soak for at least 20 minutes before serving.
Serve warm with a dollop of custard or a scoop of vanilla ice cream for added indulgence.
For a citrusy version, add the zest of one orange to the batter and replace the water in the sauce with orange juice.
For a boozy twist, add a tablespoon of brandy or Amarula to the sauce.
To add a spicy note, include 1/2 teaspoon of ground cinnamon and a pinch of nutmeg in the batter.
Food in Africa