Balsamic vinegar pudding

July 11, 2007 (Last Updated: January 11, 2019)
Balsamic vinegar pudding recipe

The perfect pudding for Sunday lunch – a balsamic vinegar pudding. The addition of the balsamic vinegar gives this traditional pudding a sticky twist. 

Print Recipe

Balsamic vinegar pudding

Serves: 4
Cooking Time: 1 hour 10 mins

Ingredients

  • Sauce

  • 125ml balsamic vinegar
  • 500ml water
  • 500g brown sugar

  • Batter

  • 60g butter
  • 125g castor sugar
  • 2 eggs
  • 350g self-raising flour
  • 10ml fresh ginger, grated
  • 5ml bicarbonate of soda
  • 30ml apricot jam

  • Plum compote

  • 7 plums, halved and stoned
  • 100g brown sugar
  • 1 vanilla pod, split
  • 100ml water
  • crème fraîche, to serve

Instructions

1

Preheat the oven to 180°C. Lightly grease an ovenproof pudding bowl.

2

Place all the ingredients for the sauce in a pot and bring to the boil to dissolve the sugar. Set aside.

3

For the batter, cream the butter, sugar and eggs until light and fluffy. Add the remaining ingredients and fold them into the batter.

4

Pour the batter into the pudding bowl and pour the hot vinegar mixture over the batter. Bake for 35 minutes.

5

For the compote, place all the ingredients in a pot. Bring to the boil and remove from the heat. Leave the fruit to steep in the liquid until cool.

6

Serve the pudding with the fruit compote and crème fraîche.

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July 11, 2007 (Last Updated: January 11, 2019) By
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