Ingredients

Method

• 75 g butter
• 220 g caster sugar
• 2 T white balsamic vinegar
• 80 g apricot jam
• 2 t vanilla extract
• 3 free-range eggs, separated
• 100 g self-raising flour
For the balsamic syrup:
• 110 g sugar
• ½ cup water
• 2 T white balsamic vinegar
• 4 T butter
• 4 T cream
• 2 t organic balsamic vinegar

Method

Ingredients

Preheat the oven to 180°C.

Cream the butter and caster sugar until pale in colour. Add the white balsamic vinegar, apricot jam, vanilla and egg yolks and mix well.

Beat the egg whites until soft peaks form, then fold in, alternating with the flour.

Pour the batter into 4 large cups or into a 25 x 15 cm ovenproof baking dish and place in a larger ovenproof dish. Fill with enough water to come halfway up the sides of the cups or dish.

To make the balsamic syrup, heat the sugar and water in a saucepan over a high heat until the sugar has dissolved and reduced slightly. Stir through the white balsamic vinegar. Allow to cool slightly.

Pour the balsamic syrup over the pudding and bake for 30 minutes, or until browned but still slightly soft in the centre. If you’re using a large dish, it will take 40–50 minutes.

To make the balsamic caramel, heat the treacle sugar and butter in a saucepan over a medium heat. Allow the sugar to melt into the butter without stirring it. Once all the sugar has dissolved and mixture begins to bubble slightly, remove from the heat and stir through the cream. Once well combined, stir in the balsamic vinegar. Drizzle over the pudding while the pudding is still warm.