(by Lana Te Brugge)
For the batter:
1 T. butter, at room temperature
1 c. sugar
1 c. walnuts, chopped
1 T. apricot jam
1 t. baking soda
1/2 c. milk
1/4 c. brown vinegar (e.g. malt or balsamic vinegar)
1 c. flour, sifted
1/4 t. salt
For the sauce:
1 c. heavy cream
3/4 cup sugar
8 T. butter
1/2 c. hot water
1 t. vanilla extract
Preheat oven to 350 F.
In an electric mixer, beat butter with sugar for 2 minutes.
Add eggs one at a time, and continue to beat well after each addition.
Add apricot jam and mix well.
Add milk and baking soda, then vinegar.
Add sifted flour and walnuts gradually and continue to beat.
Pour batter into a 9-in. square greased baking pan.
Bake for 45 minutes or until a tooth inserted in the center comes out clean.
While pudding is baking, mix all the sauce ingredients in a saucepan over medium/high heat.
Bring to a boil, remove from heat, and cover.
Remove pudding from oven, and pour sauce on top.
Set aside for 15 minutes before serving.
Serve with custard, vanilla ice cream or whipped cream.
(My mom and grandmother used to thaw out the ice cream, add 1/2 c. of sherry or brandy, and then freeze the ice cream again. Absolutely decadent. I add brandied cherries that I make the year before, bottle, and then serve with ice cream.)