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Ingredients (15)

250 ml	flour — cake
50 ml	cocoa powder
125 ml	milk
45 ml	jam — smooth, apricot
30 g	butter
100 ml	sugar
1	eggs
1 ml	salt
5 ml	Bicarbonate of soda
20 ml	vinegar
375 ml	cream
200 ml	sugar
50 ml	cocoa powder
1 ml	salt
125 g	butter

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Method:

Pre-heat the oven to 180 C.
Mix the last 5 ingredients together (this is the sauce for the pudding) and bring to the boil and simmer, stirring all the time for 2 minutes.

Cream the butter and sugar together until light and creamy, add the egg and beat until light and fluffy. Beat in the jam. Dissolve the bicarb in the milk.
Sift the flour, cocoa and salt together and add to the mixture alternately with the milk.
Lastly, add the vinegar and mix it in well.

Spoon the mixture into a greased 2 litre ovenproof dish with a lid.
Pour over half the sauce, cover and bake for 30 minutes.
Now pour in the balance of the sauce and bake uncovered for 15 minutes or until the centre of the pudding is cooked – but the sauce must bubble around the edges.