Baked apricot pudding

Preheat the oven to 180 ºC and butter a 20 x 30 cm oven dish or spray with non-stick spray. Drain the apricots, reserving the syrup. Add enough water to the syrup to make up 375 ml (1 1/2 c). Add half the sugar to the syrup and heat slowly until all the sugar has dissolved. Bring to the boil and boil rapidly for about 15 minutes. Cream the butter and remaining sugar together until light and fluffy. Add the egg and beat well. Sift the cake flour, baking powder and salt together. Fold the flour mixture into the butter mixture, alternating with the milk. Add the vanilla essence and mix. Turn the batter into the prepared oven dish. Place the apricot halves on top and bake for 30-40 minutes until golden brown and done. Serve hot with custard.
Serves 6-8.