Preheat the oven to 180°C and grease an ovenproof dish.
Heat the milk to just below boiling point.
Mix 60 ml of the sugar with the flour and salt and add to the milk, stirring until the mixture thickens.
Lightly whisk the egg yolks, add to the milk mixture and simmer for 3 minutes.
Remove from the heat and stir in the butter and vanilla essence.
Spoon the mixture into the greased dish and bake for 15-20 minutes or until pale brown.
Spread the apricot jam over the hot pudding.
Whisk the egg whites until soft peaks form, gradually add the remaining sugar and whisk to make meringue.
Spread the meringue mixture on top of the pudding and bake for another 10-15 minutes or until golden brown.