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Author Notes: A beloved family recipe to warm the tummy and the heart on cold winter's nights. Despite the name of this pudding, it is sure to become a regularly requested dessert in your family as it was in mine growing up. —foodfanatic
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 large egg, beaten
- 2 tablespoons apricot preserves
- 1 cup whole milk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon nutmeg
- 2 teaspoons baking soda
- Cream the butter and sugar until light and fluffy.
- Add the beaten egg and apricot preserves.
- Dissolve the baking soda in the milk.
- Sift the dry ingredients and add to the butter/sugar mixture alternating with the milk.
- 1/2 cup white wine vinegar
- 1 cup sugar
- 11/2 cup water
- 1 teaspoon grated lemon zest
- Combine the ingredients in a saucepan and bring to a boil. Lower the heat and simmer for 15 minutes.
- Place the syrup in a glass or ceramic baking dish and swirl it to cover the bottom of the dish.
- Pour the pudding batter over the syrup but do not mix it .
- Bake at 350 F for 45 minutes.
- Serve drizzled with heavy cream.
- This recipe was entered in the contest for Your Best Pudding
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