Preheat oven to 180°C. and grease a medium to large deep ovenproof dish and set aside.
Beat the eggs and castor sugar until light and fluffy. Stir in the apricot jam and orange zest
Sift the dry ingredients together in a separate bowl.
Melt the butter and mix together with the milk and vinegar.
Fold some of the dry ingredients and liquid, alternating, into the batter until all is folded in (do about a third of each at a time) end with dry ingredients.
Pour the batter into the prepared baking dish and bake for about 45 minutes.
5 minutes before the end of baking time, melt all the sauce ingredients together in a saucepan and boil gently for a few minutes – this can also be done in the microwave.
As soon as the pudding comes out of the oven poke some holes into it with a fork or skewer and pour the hot sauce over. Leave to be absorbed for 15 minutes.
Serve this pudding warm with thick cream, custard, crème frâiche or a scoop of vanilla ice cream.
Reprinted with permission of Kitchen Diary. To visit Kitchen Diary’s
blog, click here.