- 75 g unsalted butter, softened, plus extra, to grease
- 330 g (1½ cups) caster sugar
- 2 tbsp white vinegar
- 80 g (¼ cup) apricot jam
- 2 tsp vanilla extract
- 3 eggs, separated
- 100 g (⅔ cups) self-raising flour, sifted
- pure icing sugar and thickened cream, to serve
- Poached apricots
- 250 g dried apricots
- 165 g (¾ cup) caster sugar
- 1 tbsp white vinegar
- 2 vanilla beans, split, seeds scraped
- Preheat oven to 180°C. Grease a 2 L casserole dish or ovenproof dish with butter. Combine 110 g of the sugar with 125 ml water in a saucepan over medium heat.
- Simmer for 8 minutes or until reduced by one-third. Stir in vinegar and set aside.
- Using an electric mixer, beat butter and remaining 220 g sugar until pale. Add jam and beat until well combined.
- Add vanilla then add egg yolks, one at a time, beating well after each addition. Fold in flour.
- Whisk remaining egg whites in a clean bowl to stiff peaks, then fold into the batter in 2 batches.
- Transfer mixture to prepared dish and pour vinegar sugar syrup over the top. Place dish in a deep roasting pan and pour in enough boiling water to come halfway up the sides of the pan.
- Bake for 40 minutes or until cooked through, covering with foil halfway through cooking if pudding is browning too quickly.
- Meanwhile, to make poached apricots, place the apricots, caster sugar, vinegar, vanilla beans and seeds, and 375ml water, in a saucepan over medium heat.
- Stir to dissolve sugar, then simmer for 12 minutes or until syrupy. Remove from heat and set aside to cool.
- Dust pudding with icing sugar, drizzle with thickened cream and serve with poached apricots.