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My whole family loves these wonderful pudding cakes, usually served hot with custard or ice cream. They are prepared with apricot jam and have a spongy caramelized texture.

INGREDIENTS

For the Pudding Cakes:

• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon apricot jam
• 5 ounces all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 teaspoon vinegar
• 1/3 cup milk

For the glaze:

• 3/4 cup fresh cream
• 3 1/2 ounces butter
• 5 ounces sugar
• 1/3 cup hot water
• 1 teaspoon vanilla extract

METHOD

Preheat oven to 350 degrees. Beat or whip the sugar and eggs, preferably in a food processor, until thick and lemon-colored. Then, add the apricot jam and mix thoroughly.

Sift together the flour, baking soda and salt. Melt the butter (do not boil) and add the vinegar. Add this mixture, as well as the milk, to the egg mixture in the food processor, alternately with the flour. Beat well.

Pour batter into individual bundt pans (use minis) and bake for 15-20 minutes.

Make glaze by adding all ingredients together in saucepan and bringing to a boil.

Once cakes are out of the oven, poke with a toothpick and drizzle warm glaze over each cake. After cooled and removed from pans, glaze again with room-temp glaze.