Batter
2 teaspoons butter, softened
1 cup light brown sugar
2 eggs, at room temperature
3 teaspoons smooth apricot jam
¼ teaspoon nutmeg
½ teaspoon baking soda
½ cup milk
1 teaspoon brown vinegar
1 cup all-purpose cake flour
Pinch of salt
Method: Preheat oven to 350 ºF. Grease a 12” deep round baking dish with cooking spray or butter and set aside.
Beat together the butter and the brown sugar for about 3 minutes. Add the eggs, one at a time, beating very well after each addition. Add the apricot jam and nutmeg and beat for another 1 minute. Combine the baking soda, milk and brown vinegar together and stir into the egg mixture. Beat another 2 minutes. Add the flour and salt and beat for 2 more minutes.
Pour into baking dish and bake for 40 to 55 minutes or until skewer or knife comes out clean when pushed into the center of the pudding. Meanwhile make the sauce.
Sauce
1½ cups pet milk (condensed milk)
¾ cup light brown sugar
4 tablespoons butter
½ teaspoon vanilla extract
Sauce Method: Put all the ingredients into a medium sized pot and bring slowly to a boil, stirring continuously. Bring to the boil and cook sauce for 2 minutes. Remove from heat and pour over pudding as soon as it comes out of the oven. Serves 4