INSTRUCTIONS

• Set oven to 190°C
• Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
• Sift dry ingredients into separate bowl.
• Melt Vitamin green cannabutter in a small pot on a medium heat and add the vinegar and milk.
• Now add the egg mixture and the butter mixture to the sifted ingredients and mix until well combined.
• Pour into an ovenproof casserole dish that takes about 2 liters.
• Bake at 190°C for 45 mins until the top is nicely browned.
• Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
• Serve it with ice-cream or custard or both.