375ml (1½ cups) fresh cream
150g (¾ cup) sugar
30g (2 tbsp) butter
45ml (3 tbsp) smooth apricot jam
5ml (1 tsp) bicarbonate of soda
125ml (½ cup) milk
120g (1 cup) cake flour
20ml (4 tsp) white spirit vinegar
vanilla ice cream, to serve
BRAAI SET UP
Preheat a gas grill for cooking over indirect heat at 180°C.
IN THE KITCHEN
For the sauce, mix ingredients in a pot over medium heat. Bring to a boil, reduce to a simmer and stir for 2 minutes.
For the batter, cream together the butter and sugar until pale and creamy. Add egg and beat until light and fluffy. Beat in the jam.
Dissolve bicarbonate of soda in the milk.
Sift the flour, cocoa and salt in a separate bowl. Add to the egg mixture, alternating with the milk.
Add the vinegar and mix well.
AT THE BRAAI
Pour the mixture into four greased 250ml individual ramekins or a 2-litre ovenproof dish, bake for about 40 minute or until a tooth pick comes out clean. Make holes with a fork on the top of the pudding and pour over the sauce, return to the oven for about 5 minutes giving sauce time to get absorbed. serve with vanilla ice cream or custard.