• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon apricot jam (or preserves, chopped very finely)
• 5 ounces all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon butter (a generous tablespoon)
• 1 teaspoon vinegar
• 1/3 cup milk

• 3/4 cup fresh cream
• 3 1/2 ounces butter
• 5 ounces sugar
• 1/3 cup hot water
• 1 teaspoon vanilla essence

Preheat oven to 350 degrees. Beat or whip the sugar and eggs, preferably in a food processor, until thick and lemon colored. Then, add the apricot jelly (or jam) and mix thoroughly.

Sieve together the flour, soda and salt. Melt the butter (do not boil!) and add the vinegar. Add this mixture, as well as the milk, to the egg mixture in the processor, alternately with the flour. Beat well.

Pour into an oven-proof dish, and bake for 45 to 50 minutes. In a pot, melt together the ingredients for the sauce. When the cake is halfway baked, take it out of oven. Make holes in cake and pour the sauce over the pudding. Return to the oven.