1 cup plain flour,
1 Tbs bicarbonate of soda,
1 cup cater sugar,
1 Tbs apricot jam,
1 Tbs vinegar,
1 Tbs melted butter,
1 cup milk.
For the sauce:
½ cup cream,
½ cup milk,
½ cup caster sugar,
½ cup hot water,
½ cup butter,
Preheat oven 180°C
Grease, with butter an ovenproof pyrex or porcelain container approximately 8in.
Cut a piece of tin foil to pudding while it is in the oven and grease it well with butter on one side.
In a mixing bowl combine all cake ingredients and whisk with a hand blender for about 2-3mins until all ingredients are incorporated well.
Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes.
Remove foil and bake for a further five minutes until the pudding is sufficiently brown.
In a small/medium pot while the pudding is in the final 5-10 minutes of baking , heat all the ingredients for the sauce, ensuring that you melt all the sugar and butter.
When the pudding is done, remove from the oven, pour over the sauce.
The pudding will take up all the sauce.
Serve hot, warm or at room temperature,with a little cream or a vanilla custard.