Preheat the oven to 190°C.

Add the caster sugar, eggs and apricot jam to a large mixing bowl and beat until pale and fluffy.

In a separate bowl, sift the cake flour, bicarbonate of soda and salt, then whisk to incorporate. In a small saucepan over a low heat, melt the butter, then stir in the vinegar and milk, mixing until combined.

Add the dry mixture to the sugaryand- egg mixture and combine. Add the buttery milk mixture and whisk until a smooth batter forms. Grease a large ovenproof bowl and pour in the mixture.

Bake for 35 to 40 minutes, or until sticky brown in colour and an inserted skewer comes out clean. Pour the sauce over the warm pudding and serve with a thick custard.

To make the sauce: Add all the ingredients to a saucepan over a medium heat and stir until the butter is melted, the sugar dissolved and the sauce heated through.

Per serving: 4670.3 kJ, 14.5 g protein, 60.1 g fat, 126.3 g carbs