Bankrupt Pudding

1. Prepare the Syrup: Start by placing the 3 cups of water, 1 cup of sugar, 1 tsp of cinnamon, and 1/2 tsp of ginger into a large pot. Heat the mixture over high heat, stirring occasionally, until it comes to a boil. This spiced syrup will form the base for your pudding, infusing it with warmth and sweetness. Keep an eye on the pot to avoid any overflow as the liquid starts to boil.
2. Make the Dough: While the syrup is coming to a boil, place the apricot jam and butter into a small pot. Heat this mixture over medium heat, stirring occasionally, until the butter and jam are both fully melted and combined. Once the jam and butter are melted, add 1 tsp of bicarbonate of soda and stir well. The mixture will foam up, which is completely normal. Continue stirring as the foam subsides. Once the foaming has calmed, gradually add 1 cup of flour, stirring continuously until the mixture thickens and becomes dough-like in consistency. The dough should be smooth and pliable, holding together as you stir.
3. Combine Dough with Syrup: When the sugar syrup has come to a boil, reduce the heat to low. Take spoonfuls of the dough (about 1 tablespoon at a time) and carefully drop them into the simmering syrup. The dough will puff up as it cooks in the syrup, soaking up the sweet, spiced liquid. Do not overcrowd the pot; it’s better to add the dough in small batches to ensure even cooking.
4. Simmer the Pudding: Once all the dough has been added, place the lid onto the pot. Allow the pudding to simmer on low heat for 20 minutes. During this time, resist the temptation to lift the lid, as this will disturb the cooking process and prevent the pudding from steaming properly. The dough will cook through and absorb the syrup, becoming soft and flavorful.
5. Serve: After 20 minutes, remove the pot from the heat. Spoon out the Bankrupt Pudding and serve it hot with a generous helping of custard. The warm syrup-soaked dough pairs perfectly with the smooth, creamy custard, creating a comforting and satisfying dessert.

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