8 Serves
74 Mins
3 g
75 g
39 g
Preheat your oven to 175°C and grease a medium-sized baking dish.
Ingredients, vitamins, and health benefits
Baking Powder
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
148 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
177 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
138 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
54 g / 50 gSaturated Fat
23 g / 20 gCholesterol
161 mg / 300 mgCaffeine
0 mgNet Carbs
75 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy, then beat in the egg and apricot jam.
Gradually fold the dry ingredients into the wet mixture, alternating with milk and vinegar to create a smooth batter.
Pour the batter into the prepared baking dish and bake for 30 to 40 minutes until golden brown and firm to the touch.
While the pudding bakes, heat the cream, butter, and sugar in a saucepan until dissolved, then pour over the hot pudding immediately after removing it from the oven.
Flour
Sugar
Butter
Egg
Apricot Jam
Heavy Cream
Milk
Vinegar
Vitamin A
208 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
148 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
177 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
54 g / 50 gSaturated Fat
23 g / 20 gCholesterol
161 mg / 300 mgCaffeine
0 mgNet Carbs
1
g43
g1
g
French
FrenchZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g