Preparation

Preheat the oven to 180°C. Butter a 2 litre (8 cup) capacity baking dish.
Using an electric mixer, beat 1 cup of the sugar, 15g of the butter, the jam and egg, until pale and fluffy.
Mix together the milk, vinegar and vanilla bean paste.
Sift together the flour, bicarbonate of soda and salt.
Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined. Pour into prepared baking dish, cover with lightly oiled foil and bake for 40-45 minutes, or until just firm.
When pudding is nearly ready, stir the hot water, cream and remaining sugar and butter in a saucepan over medium until the butter melts and sugar dissolves. Bring to just below the boil, then pour over the pudding in the dish.
Serve with lightly whipped cream or crème anglaise.

Ingredients

  • 330 g (1½ cups) caster sugar
  • 115 g soft unsalted butter, plus extra for greasing
  • 60 ml (¼ cup) smooth apricot jam
  • 1 egg
  • 250 ml (1 cup) milk
  • 2 tsp white vinegar
  • 1 tsp vanilla bean paste
  • 150 g (1 cup) plain flour
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 60 ml (¼ cup) hot water
  • 250 ml (1 cup) cream or evaporated milk
  • lightly whipped cream or crème anglaise, to serve