• For the Batter

  • 1/2 cup sugar
  • 2 large eggs
  • 1 tbsp apricot jam
  • 1 tsp vanilla essence
  • 1 generous tbsp Kerrygold Original Irish Butter
  • 1 tsp vinegar
  • 1/3 cup milk
  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • For the Cream Sauce

  • 200ml cream
  • 100g Kerrygold Original Irish Butter, melted
  • 1/3 cup sugar
  • 1/3 cup hot water
  • 1 tsp vanilla essence


Recipe by: @ataleofsauceandspice

1. Preheat the oven to 180°C. Grease a baking tray generously using Kerrygold Butter. I prefer using a Pyrex or lasagne tray in a 10 by 8-inch size but a smaller 7-inch x 7-inch tray will work too.

2. In a bowl beat the eggs and sugar until light and fluffy with a stand mixer. Add in the jam, melted butter and vanilla then beat again. Add the milk and vinegar and beat until everything is well incorporated using a handheld whisk.

3. In a separate bowl combine the dry ingredients. Thereafter, add the dry ingredients to the wet and whisk until combined.

4. Pour into the prepared tray and bake at 180°C for 25-30 minutes or until nice and golden brown. Do a toothpick test.

5. Once done, poke the pudding with a knife or fork then pour the cream sauce over the pudding as soon as it comes out of the oven. Let the pudding absorb the sauce then serve. Enjoy warm or with ice cream.

Note: When making the sauce, boil everything together then add the vanilla essence after boiling. Only pour the sauce over the pudding once done. 

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