Sauce:
125 ml vinegar
250 ml water
250ml sugar
grated rind of 1 lemon or orange

Batter:
230 g butter
250 ml castor sugar
1 egg
40 ml smooth apricot jam
10 ml bicarb of soda
grated rind of 1 lemon or orange
250 ml milk
500 ml cake flour
10 ml ground ginger
10 ml nutmeg
2 ml salt

Sauce:
Bring the vinegar, water, sugar & rind to the boil in a saucepan.
Pour the boiled mixture into a 20 X 30 X 5 cm ovenproof dish. Allow to cool.

Preheat the oven to 180*C (350*F).

Batter:
Cream the butter & castor sugar until creamy.
Mix in the egg.
Mix in the jam & other rind. Mix well.
Dissolve the bicarb into the milk.
Sift the dry ingredients together.
Stir the dry ingredients alternately with the milk/bicarb mixture into the butter mixture. Mix well.
Spoon the batter into the cooled sauce in ovenproof dish, carefully!!.
Bake uncovered for 40 – 50 minutes, until done.
Serve warm with custard.