1. Preheat the oven to 180°C and grease a 21 cm in diameter x 5 cm deep ovenproof dish. 2. Beat the castor sugar and eggs together until pale and light. Whisk continuously until smooth.
3. Add the apricot jam and mix in. Sift the dry ingredients together.
4. Mix the butter, vinegar and milk together. Add alternately with the dry ingredients to the egg and sugar mixture.
5. Pour into the prepared dish and bake for 40 – 45 minutes.
Sauce: 1. Heat all the ingredients for the sauce together.
2. Pour about two thirds of the sauce over the pudding as soon as it comes out of the oven.
4. Prick the pudding all over with a fork and pull sides away from edges to allow sauce to run in.
5. Serve the remaining sauce with the pudding.
To finish: Serve with mascarpone, yoghurt, ice cream or custard.
