With a wire whisk or egg beater beat together the sugar and eggs. You want the mixture to creamy and pale, so be patient and strong and beat it for as long as it takes. This step ensures a light, fluffy pudding and is very worth the effort!
Add the jam, flour, baking powder and salt, stir in until blended.
Pour in the milk, sprinkle over the bicarb, and quickly whisk it altogether.
Pour the batter into a greased pan, and bake at 180’C for 15 – 20 minutes or until golden brown and a sharp knife or skewer inserted in the middle comes out clean.
Melt the butter then stir in all the other ingredients.
Pour slowly over the pudding, allowing it soak in thoroughly.
Serve with ready-made custard, ice cream or whipped cream.
Reprinted with permission of Fired-up cookingSA.