Heat the oven to 180°C Beat the eggs and sugar until light and fluffy. Beat in the apricot jam.

Melt butter in a small pot on medium heat and add the vinegar and milk Sift the flour, bicarb and salt together and add to the creamed mixture alternately with the milk. Pour into a deep round dish or an ovenproof casserole dish that takes about 2 litres.

Bake at 180°C for 45 minutes until the top is nicely browned.

Sauce: Bring the butter, cream, sugar and water to the boil and simmer, add star anise, vanilla essence and golden syrup and stirring all the time for 5 minutes. Remove from the stove. Pour over the hot baked pudding.

Be creative: Use Amarula cream for sauce. For brandy pudding: add 100 ml chopped mixed nuts (walnuts), 100 ml dates (stoned and chopped) and 50 ml glazed cherries to the batter. Add 100 ml brandy to the sauce.