1. Start by placing 375 ml milk, 30 ml butter or margarine, and 15 ml smooth apricot jam in a small saucepan.
2. Warm gently over low heat, stirring, until the butter and jam melt together.
3. Don’t rush it; just let it slowly combine.
4. Remove from heat and stir in 15 ml white vinegar. Set aside.
5. In a mixing bowl, cream 60 g butter or margarine, softened, with 200 ml white sugar until light and fluffy.
6. Beat in 2 extra-large eggs, one at a time, making sure each is fully combined before adding the next.
7. Sift together 375 ml cake flour, 10 ml baking powder, 5 ml bicarbonate of soda, and 1/2 tsp salt.
8. Gently fold the dry ingredients into the egg mixture, alternating with the milk mixture.
9. Start and finish with the flour mixture. Don’t overmix; just combine until smooth.
10. Pour batter into a large greased ovenproof dish (or individual ramekins).
11. Bake in a preheated oven at 180°C for 45–55 minutes, or until a skewer comes out clean.
12. While the pudding is baking, make the caramel sauce: in a saucepan, combine 250 ml evaporated milk, 100 ml sugar, and 60 g butter or margarine.
13. Simmer gently for 3 minutes. Remove from heat and stir in 5 ml caramel or vanilla essence.
14. When the pudding comes out of the oven, pour the warm caramel sauce over it.
15. It will soak right in and make the pudding extra sticky and indulgent.
16. Serve warm, ideally with custard or whipped cream.

Tips & Tricks

1. Make sure the milk mixture isn’t boiling when you add the vinegar; it curdles easily.
2. Don’t overmix the batter; overworking the flour can make the pudding dense.
3. Using individual ramekins works great for portion control and a faster bake.
4. Caramel sauce can be warmed again gently if it thickens before serving.