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Pudding:
Sauce:
Pudding:
Preheat the oven to 180°C.
In a mixing bowl, whisk together the sugar, butter, eggs and vanilla essence.
In a separate bowl, mix the baking soda, vinegar and jam. Combine the egg and jam mixture and add the flour. Whisk in the yoghurt and milk.
Mix well and pour into greased ramekins or muffin pan. Bake for 20 minutes.
Sauce:
In a saucepan, heat the sugar, water and butter and allow to simmer for 2 minutes.
Remove from stove and stir in the cream and vanilla essence.
To finish:
Pour the hot sauce over the pudding as it comes out of the oven and serve immediately.
HINTS & TIPS:
For a rooibos twist, use 60 ml rooibos tea instead of water.
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