1 cup cake flour (125 grams)
1 teaspoon baking soda
Generous pinch of salt
1 cup superfine sugar
1 tablespoon apricot jam
1 tablespoon melted butter
2 teaspoons orange zest
1 teaspoon lemon juice
1 cup milk
One 397-gram (14-ounce) can condensed milk
1/2 cup cream
1/2 cup whole milk
1/4 cup Amarula liqueur
Zest of 1 orange
Pinch of ground nutmeg
Whipped cream or vanilla custard, for serving
You can make the pudding up to 3 days in advance and refrigerate. You can also freeze them, for up to 2 months, thawing and reheating before serving. Leftovers are also great to freeze for later use.
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