Step 1

Preheat the oven to 350°F (180°C) and butter an 8-inch (20cm) square baking dish.

Step 2

In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined.

Step 3

In another bowl, whisk together the flour, baking powder, baking soda and salt, and then combine with the wet ingredients until thoroughly combined.

Step 4

Pour into the prepared baking pan and bake for 30-40 minutes, until a knife inserted in the center comes out clean.

Step 5

Just before the pudding is done, make the sauce: in a saucepan over medium heat combine the cream, milk, butter, sugar, and salt and heat until the butter is melted and the sugar is dissolved.

Step 6

Once the pudding is done, poke holes all over the hot pudding with a skewer and then pour the warm sauce over the pudding. Allow resting for a minimum of 30 minutes.

Step 7

Serve warm with a scoop of vanilla ice cream. Store leftover pudding in the refrigerator in an airtight container for up to 3 days. Reheat before serving, either in a 300°F (150°C) oven or in the microwave.