Cream butter and sugar together, beat in the egg until light and fluffy.
Beat in the apricot jam.
Dissolve the bicarb in the milk.
Sift the flour and salt together and add to the creamed mixture alternately with the milk.
Lastly stir in the vinegar.
Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.
185 ml (¾c) white sugar
65ml (¼c) water
185 ml (¾c) cream
5ml (1t) vanilla essenceBring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes. Remove from the stove and then add the cream and the vanilla. Keep boiling hot and pour over the hot baked pudding.