Sedgwick’s Old Brown Sticky Pudding
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Cooking Time: XXX minutes
Serves: XXX
Ingredients
- 310 ml cake flour
- 10 ml bicarbonate of soda
- 1 ml salt
- 2 eggs
- 250 ml castor sugar
- 30 ml butter
- 125 ml buttermilk
- 15 ml apricot jam
- 2.5 ml orange — zest only
- 60 ml orange juice
- 15 ml vinegar
For the Sauce:
- 125 ml Butter
- 125 ml brown sugar — soft
- 125 ml Sedgwick’s Old Brown
- 125 ml cream
Method
- Preheat the oven to 180°C and butter 6 x 125 ml baking mould pans.
- Sift the flour, bicarbonate of soda and salt together in a big mixing bowl.
- Whisk the eggs and sugar together in another bowl until the texture is light and fluffy.
- Heat the butter, buttermilk, apricot jam, grated orange zest, orange juice and vinegar together in the microwave for a few seconds until the butter is melted.
- Fold the flour mixture alternately into the egg mixture and the butter mixture, mix it well but do not over-mix.
- Pour the mixture for three-quarters into the prepared moulds and put these on an oven tray.
- Bake in the oven for 20 to 30 minutes.
For the Sauce:
- Prepare the sauce while the mixture is in the oven.
- Combine all the ingredients for the sauce in a small saucepan and cook until the sugar has melted.
- Remove the puddings from the oven and turn them onto the plate on which you will serve them.
- Prick holes in the puddings with a skewer and pour some of the sauce over them while they are still hot.
- Serve the rest of the sauce on the side.
