Directions:

1. Light the COBB with a CobbleStone. When it’s half grey, preheat the Grill Grid, Roast Rack and lid for 10 minutes.
2. Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm) Or one that just fits in the COBB.
3. Beat or whip the sugar and eggs. It’s quicker in a food processor, but you can also use an electric beater. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
4. Melt the butter (don’t boil) and add the butter and vinegar to the wet mixture.
5. Sieve, or simply mix together: the flour, soda and salt.
6. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
7. Pour into an oven-proof dish and bake until pudding is brown and well-risen, this will be between 30 – 45 minutes.
8. In a pot, melt together the ingredients for the sauce, and stir well.
9. Pour it over the pudding as soon as it comes out of the COBB.
10. Leave to stand a while before serving. Serve warm. Because it’s rich it does not really need enhancement, but if you want, serve with vanilla ice cream.