PENNY PINCHER PUDDING

PENNY PINCHER PUDDING
500 ml flour
125 ml margarine
250 ml milk
10 ml cinnamon
5 ml vanilla essence
10 ml bicarbonate of soda
pinch of salt
3 Tbsp of apricot jam

SYRUP:
375 ml brown sugar
1 Litre cold water

Melt margarine and apricot jam together in the microwave.
Mix all dry ingredients together.
Add melted margarine and apricot jam to the dry ingredients and mix well.
Gradually add milk to the ingredients and mix well.
SYRUP:
Pour the water and sugar into a pot that has a lid, and bring to a boil on the stove.
Reduce heat to meduim temperature and add mixture to the syrup.
Place lid on the pot and leave to cook for 1 hour.
Do not remove lid until 1 hour is up.
Serve with ice-cream.
Recipe and photo: Caroline du Plessis