Ingredients

Pudding:

½   cup sugar
1     tblsp vinegar
1     cup milk
1     tsp bicard
1     tblsp margarine
1     cup flour
1     tblsp apricot jam
¼    tsp salt

Syrup:

1     tin ideal milk
1     cup sugar
½    cup butter
1     tsp vanilla essence

Butterscotch sauce:

½    cup sugar
10    ml margarine
1      ml salt
1      tsp vanilla essence
10    10ml custard powder
2      cup milk

Crème Anglaise:

(optional, for those who want it)

6       each egg yolks per 500ml milk
1       tsp maizena
5       ml vanilla essence
2       tblsp sugar
1       pinch salt

Serves 8 Pax

Method

Pudding:

Mix all dry ingredients together
Mix in margarine
Add rest of the ingredients
Bake at 180C for 15min
It is ideal to use tea cups to make portions. Just butter the cups and add the mixture 2/3 into the cup to allow for rising.

Syrup:

Boil together in saucepan
Pour over hot pudding just before serving in order for the syrup to moisten the pudding

Butterscotch sauce:

Caramelize sugar and margarine
Add milk and salt
Cook until caramelize is dissolved
Thicken with custard powder
Add vanilla essence

Crème Anglaise:

Heat milk and sugar in microwave
Add cooled milk to egg yolks add maizena mix
Bring to boil slowly on stove
Until thickens remove from heat before curdles

Serve:

One half of plate with crème anglaise and the other half with butterscotch sauce cake in centre with a ball of vanilla ice cream on top.