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LIke I said - not for the faint of heart 
We had this at the Meat Company in Dubai - it is a South African restaurant and hubby loved it so much I had to find out how to make it. This is the basic recipe I used - which is a combination of the 2 best I found... and a few minor variations that I threw in there.
Ingredients – Cake:
1 cup castor sugar <span style="color: #FF0000">(some recipes use 3/4 cup sugar - personal preference - I used the full cup)</span>
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
1/4 teaspoon baking powder <span style="color: #FF0000">(recipe does not call for it but I added this - perhaps without it it would have amore puddingy consistency which is what they say it's supposed to be)</span>
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk
Ingredients – The Sauce
250ml cream
125ml butter
125ml sugar
125ml Brandy / Orange Juice <span style="color: #FF0000">(Recipe calls for water but i used half brandy and half OJ and it was really delicious)</span>
Method:
Set oven to 350F <span style="color: #FF0000">(Over here I use a convention oven and I put it at 160C because I was afraid it would burn)</span>
Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
Sift dry ingredients into separate bowl.
Melt butter in a small pot on a medium heat and add the vinegar and milk
Now add the above mixture (butter, milk, vinegar) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
Pour into an ovenproof casserole dish that takes about 2 liters.
Bake at 350F for 45 mins until the top is nicely browned. <span style="color: #FF0000">(mine was done in 35 mins - so be sure to check on it)</span>
Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot. <span style="color: #FF0000">(I actually have done it this way as well as I have taken the cake out when it is halfway done - poked holes in it - pour the sauce over it and put it back into the oven for the remainder of the baking - I think I prefer this method because it gave the sauce some opportunity to soak into it. When I did it the first way - I stuck it with a knife after ti was done and poured the sauce over it - all the sauce was not absorbed so I served it warm with the sauce dripping over it)</span>
Serve it with ice-cream or custard or both.
We had this at the Meat Company in Dubai - it is a South African restaurant and hubby loved it so much I had to find out how to make it. This is the basic recipe I used - which is a combination of the 2 best I found... and a few minor variations that I threw in there.Ingredients – Cake:
1 cup castor sugar <span style="color: #FF0000">(some recipes use 3/4 cup sugar - personal preference - I used the full cup)</span>
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
1/4 teaspoon baking powder <span style="color: #FF0000">(recipe does not call for it but I added this - perhaps without it it would have amore puddingy consistency which is what they say it's supposed to be)</span>
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk
Ingredients – The Sauce
250ml cream
125ml butter
125ml sugar
125ml Brandy / Orange Juice <span style="color: #FF0000">(Recipe calls for water but i used half brandy and half OJ and it was really delicious)</span>
Method:
Set oven to 350F <span style="color: #FF0000">(Over here I use a convention oven and I put it at 160C because I was afraid it would burn)</span>
Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
Sift dry ingredients into separate bowl.
Melt butter in a small pot on a medium heat and add the vinegar and milk
Now add the above mixture (butter, milk, vinegar) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
Pour into an ovenproof casserole dish that takes about 2 liters.
Bake at 350F for 45 mins until the top is nicely browned. <span style="color: #FF0000">(mine was done in 35 mins - so be sure to check on it)</span>
Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot. <span style="color: #FF0000">(I actually have done it this way as well as I have taken the cake out when it is halfway done - poked holes in it - pour the sauce over it and put it back into the oven for the remainder of the baking - I think I prefer this method because it gave the sauce some opportunity to soak into it. When I did it the first way - I stuck it with a knife after ti was done and poured the sauce over it - all the sauce was not absorbed so I served it warm with the sauce dripping over it)</span>
Serve it with ice-cream or custard or both.
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