1 cup sugar
1 egg
1 Tbsp. smooth apricot jam
1 cup cake flour
1 tsp. baking soda
Generous pinch of salt
1 Tbsp. butter
1 tsp. White vinegar
1 cup milk

Sauce:
1 cup cream
6 oz. butter
1 cup sugar
½ cup hot water

Preheat oven to 350º F. In a mixing bowl, beat egg, sugar and jam together on high for +/- 15 minutes. In a separate bowl, sift together flour, soda and salt. In a microwave safe bowl, melt butter carefully in microwave, then add vinegar and set aside.

Add half of the milk to egg/sugar mixture, and mix together. Then add half the flour mixture, and blend ingredients together. Alternately mix in the rest of the milk, then the rest of the flour mixture. Add butter/vinegar mixture and mix well.

Pour mixture into a pyrex or corningware baking dish (about 8 inches in diameter) and cover with lid or foil and bake for 45-60 minutes. The pudding is cooked when it is a consistent rich brown in color. If it is still pale in the center on top, it will need to cook a little longer.

Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven. Let stand for several minutes, allowing sauce to soak into baked portion, then serve pudding.