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Preheat the oven to 180ÂșC.
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Whisk together the eggs, sugar and apricot jam until light and fluffy, and then beat in the milk.
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Fold in the sieved flour, bicarbonate of soda and salt.
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Add the vinegar and melted butter.
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Pour the batter into a well buttered roasting tin (30cmx20cm) and bake for 40 minutes or until golden brown. The mixture is very runny.
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The pudding can be left at this stage and reheated just before serving.
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TOPPING
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Mix all the topping ingredients together in a pot and bring to the boil.
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Pour this hot mixture over and allow to sink into the pudding. It will seem like too much but it soaks in and makes the pudding sticky.
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Serve with custard and ice cream.