I may be the only person in NWA, sad to see the snow days come to an end. This past week has felt like a lovely vacation from all of the usual December Christmas chaos!!
I have had more patience, with not having to, or trying to rush, do and be everywhere, it has been wonderful!! However I do worry a little that I didn’t experience any cabin fever!! It did help that we have a good sized “cabin” and friends were by every day, and my husbands car managed well on the roads once he was able to get it out of the driveway, after the first couple of days.
All the same, I decided to plan a little celebration when the announcement came that school would resume – I need very little excuse to make an occasion of something. So my husband uncorked a bottle of wine, and I baked this pudding, knowing we were stocked with all the necessary ingredients, and we toasted, celebrated a return to some kind of regular routine, and ushered out the last snow day. For now.
Heat oven to 350F. In a bowl, whisk 3/4 cup sugar and 2 large eggs until thick and yellow, mix in 1 tablespoon of apricot jam, 1 tablespoon melted butter, 1 teaspoon of vinegar and 1/3 cup milk. In a second bowl, mix 1/2 cup flour, 1 teaspoon baking soda, and 1/2 teaspoon of salt. Pour dry mixture into wet mixture, and stir until combined. Pour batter into a 7 by 11 inch baking dish. Bake until pudding has risen and top is evenly browned, 16 to 18 minutes.
While it bakes make the sauce: combine 1/2 cup sugar, 3/4 cup cream, 7 tablespoons of butter, 1/3 cup hot water and 2 teaspoons of vanilla extract in a saucepan over low heat, simmer, stirring constantly, until butter is melted and sugar is dissolved, 3 to 5 minutes. Set aside.
Let the baked pudding sit for a few minutes. Pour sauce evenly over the top, let stand for 15 minutes.
Recipe adapted from Glamour Magazine, October 2013