250mlcake flour

50mlcocoa

125mlmilk

45mlsmooth apricot jam

30gbutter

100mlsugar

1egg

1mlsalt

5mlbicarbonate of soda

20mlvinegar

375mlcream

200mlsugar

50mlcocoa

1mlsalt

125gbutter

Method

Pre-heat the oven to 180 C. Mix the last 5 ingredients together (this is the sauce for the pudding) and bring to the boil and simmer, stirring all the time for 2 minutes. Cream the butter and sugar together until light and creamy, add the egg and beat until light and fluffy. Beat in the jam. Dissolve the bicarb in the milk. Sift the flour, cocoa and salt together and add to the mixture alternately with the milk. Lastly, add the vinegar and mix it in well. Spoon the mixture into a greased 2 litre ovenproof dish with a lid. Pour over half the sauce, cover and bake for 30 minutes. Now pour in the balance of the sauce and bake uncovered for 15 minutes or until the centre of the pudding is cooked – but the sauce must bubble around the edges.