Malva Pudding

Method

Preheat oven to 180C and grease a deep baking dish. Cream together butter and caster sugar until light and fluffy, then beat in eggs one at a time. Fold in self-raising flour alternately with milk mixed with vinegar and vanilla extract, then stir through apricot jam until just combined. Pour batter into prepared dish. For the sauce, melt butter in a saucepan with demerara sugar, condensed milk and water, stirring until sugar dissolves and sauce is smooth. Pour the hot sauce over the uncooked pudding and bake for 50-60 minutes until a skewer inserted into the sponge comes out clean and the sauce is bubbling around the edges. The pudding will absorb the sauce as it cooks, creating a moist, self-saucing dessert. Serve warm with the sauce spooned over each portion.