• The perfect pudding for Sunday lunch – a balsamic vinegar pudding. The addition of the balsamic vinegar gives this traditional pudding a sticky twist. 

    Balsamic vinegar pudding

    Serves: 4
    Cooking Time: 1 hour 10 mins


    • Sauce

    • 125ml balsamic vinegar
    • 500ml water
    • 500g brown sugar
    • Batter

    • 60g butter
    • 125g castor sugar
    • 2 eggs
    • 350g self-raising flour
    • 10ml fresh ginger, grated
    • 5ml bicarbonate of soda
    • 30ml apricot jam
    • Plum compote

    • 7 plums, halved and stoned
    • 100g brown sugar
    • 1 vanilla pod, split
    • 100ml water
    • crème fraîche, to serve



    Preheat the oven to 180°C. Lightly grease an ovenproof pudding bowl.


    Place all the ingredients for the sauce in a pot and bring to the boil to dissolve the sugar. Set aside.


    For the batter, cream the butter, sugar and eggs until light and fluffy. Add the remaining ingredients and fold them into the batter.


    Pour the batter into the pudding bowl and pour the hot vinegar mixture over the batter. Bake for 35 minutes.


    For the compote, place all the ingredients in a pot. Bring to the boil and remove from the heat. Leave the fruit to steep in the liquid until cool.


    Serve the pudding with the fruit compote and crème fraîche.