Sticky pudding with citrus custard

To make syrup, place 100 ml orange juice, 400 ml water, white sugar and vinegar in a saucepan. Bring to the boil and simmer for 5 minutes. Set aside to cool.
Beat together butter and brown sugar until light. Add eggs and beat well.
Sift together flour, bicarbonate of soda, ginger and nutmeg and combine with the egg mixture. Stir in the apricot jam.
Pour the cooled syrup into an ovenproof dish and spoon in the batter. Bake in a preheated oven at 180 ºC for 40 minutes. Serve warm, with citrus custard. Serves 6.
CITRUS CUSTARD
Pour 400 ml boiling water and remaining 100 ml orange juice into a bowl. Add contents of sachet of custard powder and whisk with a fork until smooth and creamy. Stir in the orange zest and serve drizzled over the pudding.