Ingredients:
For the pudding:
1 cup (200g) sugar
2 large eggs
1 tbsp apricot jam
1 cup (125g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 tbsp butter (melted)
1 tsp vinegar
½ cup (125ml) milk
For the sauce:
1 cup (250ml) heavy cream
½ cup (100g) sugar
½ cup (125g) butter
½ cup (125ml) hot water
For the custard:
2 cups (500ml) milk
2 tbsp sugar
2 tbsp cornstarch
2 egg yolks
1 tsp vanilla extract
Instructions:
Making the pudding:
Preheat oven to 350°F (180°C) and grease a baking dish.
Beat sugar and eggs until pale and fluffy.
Mix in apricot jam.
Sift flour, baking soda, and salt together.
Combine melted butter, vinegar, and milk.
Alternate adding dry and wet ingredients to the egg mixture, stirring well.
Pour into the baking dish and bake for 30-40 minutes until golden brown.
Making the sauce:
While the pudding bakes, heat cream, sugar, butter, and hot water until the butter melts.
Pour over the baked pudding immediately while still warm.
Making the custard:
Heat 1½ cups of milk and sugar until warm.
Mix cornstarch, egg yolks, and remaining ½ cup of milk in a separate bowl.
Slowly pour warm milk into the egg mixture while stirring.
Return to heat and cook until thickened.
Stir in vanilla extract and serve over the pudding.
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