Best Vinegar Pudding Recipes

VINEGAR PUDDING

Steps:

• Preheat oven to 180C/360°F.
• Melt the apricot jam & butter.
• Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
• Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
• Place the mixture in a deep ovenproof dish.
• Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture.
• Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.

A FABULOUS VINEGAR PUDDING

Steps:

• Preheat oven to 160°F.
• Mix together the flour, sugar and butter and Bi-carb.
• In separate bowl beat together milk, apricot jam and eggs.
• Lastly add the milk; mix to the flour mix.
• Keep the dough aside and finish the following sauce:
• Bring to boil in saucepan or microwave oven the water sugar and vinegar.
• Put sauce in ovenproof deep glass dish. Pour the dough into the sauce and bake in preheated oven for about 45 minutes or until light brown in colour.
• Optional: Serve with custard.

AVOCADO BLT, FRITES WITH MALT VINEGAR DIPPING SAUCE AND AVOCADO PUDDING

Steps:

• For the herb oil: Put the rosemary, thyme, 2 tablespoons oil, and garlic in a mortar and pestle. Grind until the herbs form a paste consistency. Put in a bowl, add the remaining 2 tablespoons oil, season with salt and pepper, stir to incorporate and set aside.
• For the avocado BLT: Preheat the oven to 350 degrees F. Line a baking tray with aluminum foil and put a cooling rack on top.
• Put the bacon on the cooling rack and cook in the oven until crisp, approximately 20 minutes, remove and set aside to cool.
• Put the bread slices on a tray, brush with herb oil and put in the oven until lightly toasted.
• To assemble: Put the avocado slices on the bread, smash with a fork, season with salt and pepper.
• Put 3 slices tomato over the smashed avocado and season with salt and pepper, follow with 4 slices bacon and finish with lettuce. Top with the remaining bread and cut in half.
• For the malt vinegar dipping sauce: Put the shallot, garlic, bay leaves, sugar, pepper, salt, and malt vinegar in a bowl, then stir and set aside.
• For the frites: Cut potatoes in equal-size sticks, approximately 1/4-inch wide. Put the potatoes in a large bowl, soak in cold water for a minimum of 30 minutes, maximum 24 hours.
• Heat the vegetable oil in a deep fryer or heavy-bottomed large pot to 325 degrees F using a deep-fry thermometer to register the temperature. Put a cooling rack on a baking tray.
• Drain the potatoes and dry thoroughly. Divide the potatoes into batches, fry the potatoes until lightly colored. Remove the potatoes and put on a cooling rack. Repeat with the remaining potatoes.
• Raise the heat of the vegetable oil to 375 degrees F and fry the blanched potatoes in batches until golden brown and crisp. Remove the frites from the oil and put in a bowl lined with paper towel, season with salt and continue to fry the remaining potatoes. Serve immediately with the malt vinegar dipping sauce.
• For the avocado pudding: Put 1/4 cup milk in a small bowl, sprinkle the gelatin over and stir to dissolve. Add the remaining milk to a small pot and warm over low heat.
• Pour a small amount of warmed milk into the bowl with the milk and gelatin, stir to incorporate, then pour the mixture back into the pot with the warmed milk.
• Put the avocado, lemon zest, lemon juice, salt, and condensed milk in the blender; add the warmed milk with the gelatin and puree until smooth.
• Divide the mixture evenly into serving cups, put the plastic wrap directly over the surface of the pudding to prevent a skin from forming, refrigerate for approximately 1 hour to set.