[South African] How to cook Vinegar pudding (asynpoeding)
Ingredients
- 75 g unsalted butter, softened, plus extra, to grease
- 330 g (1½ cups) caster sugar
- 2 tbsp white vinegar
- 80 g (¼ cup) apricot jam
- 2 tsp vanilla extract
- 3 eggs, separated
- 100 g (â…” cups) self-raising flour, sifted
- pure icing sugar and thickened cream, to serve
- 250 g dried apricots
- 165 g (¾ cup) caster sugar
- 1 tbsp white vinegar
- 2 vanilla beans, split, seeds scraped
