Preheat oven to 180°C. Sift dry ingredients and set aside

Beat sugar and eggs until fluffy then beat in the jam till well blended

Melt butter in a small pot on medium heat and add the vinegar and milk

Now add the egg mixture and the butter mixture to the sifted ingredients and mix until well combined

Pour into an ovenproof casserole dish that takes about 2 liters and bake for 30-45minutes till nicely browned

Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot. Serve with ice cream or custard even both if you so wish