CAN ANYONE HELP PLEASE:
I'm making a South African pudding recipe. The recipe gives these directions:

In a small saucepan over low heat, melt 2 tablespoons butter or
margarine together with 1 tsp vinegar and 1/2 cup milk. Remove from heat,
and set aside.

But when I add vinegar, of course the milk curdles and I'm left with a
glob of curdled milk floating in warm butter. I'm supposed to then
incorporate it into a batter. I'm thinking the curdled bits of milk
aren't going to incorporate.

below is the receipe:

MALVAPOEDDING

For the Pudding:
2 tablespoons butter
1 teaspoon white vinegar
1/2 cup milk
1 cup superfine sugar
2 eggs
1 tablespoon apricot jelly
1 1/3 cups cake flour
1 teaspoon baking soda
1 pinch salt
For the Sauce:
1 cup heavy cream
1/2 cup butter
1/2 cup white sugar
1/2 cup water, orange juice, or sherry

Preheat oven to 350 degrees F (175 degrees C).

In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside.

Meanwhile, sift flour, baking soda, and salt together into a separate bowl.

Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes.

Gradually mix in the apricot jam.

Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.

Bake approximately 45 minutes, or until a knife inserted into the
center comes out clean.

Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.

Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding.

Serve hot or cold.