• 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

    Ingredients

    • 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

    Instructions

    1

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

    2

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

    3

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

    4

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

    5

    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.

    6

    Serve the pudding with the fruit compote and crème fraîche.

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