Pre-heat the oven to 180 deg C (350 deg F) – Spray a 20 x 30cm ( 9 x 13 inch ) oven dish with cooking oil
Beat the Caster Sugar and Eggs together until fluffy – add the Apricot Jam and beat until smooth
Sift together the Flour, Baking Soda and Salt in a separate bowl
Melt the Butter and add the Vinegar and Milk – stir to combine
Add the Milk and Flour mixtures alternately to the Egg mixture – beat until just smooth
Pour batter into the prepared oven dish and bake 40 – 45 minutes (it will go quite dark when done)
SAUCE:
Just before the pudding finish baking – heat the Cream, Butter, Sugar and Water over medium heat until the Butter is melted and the Sugar has dissolved
As soon as the pudding is out of the oven – pour the sauce over the hot pudding and let stand 5 – 10 minutes before serving
Notes
Caster Sugar = Super fine Sugar (not powdered sugar)
Recipe slightly adapted from: Springbok Kitchen
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.