Preheat your oven to 180°C and grease your baking dish.
In your mixing bowl, beat the sugar and eggs together until they're light and fluffy. This is an important step to get that wonderful light texture of Malva Pudding.
Stir in the apricot jam until it's well incorporated.
In another bowl, combine the flour, bicarbonate of soda, and salt.
Add the melted butter, vinegar, and milk to your egg mixture, stirring well to combine.
Gradually add your dry ingredients to the wet, stirring continuously to avoid lumps.
Pour the mixture into your prepared baking dish and bake for about 45 minutes, or until the top is nicely browned and a skewer inserted in the centre comes out clean.
While the pudding is baking, prepare the sauce. In a saucepan, combine sugar, water, butter, vanilla extract, and cream. Bring the mixture to a boil, stirring until the sugar is completely dissolved.
When the pudding is done, remove it from the oven and immediately pour over the hot sauce, making sure to cover all areas. The pudding will absorb the sauce as it cools, creating that deliciously moist texture that Malva Pudding is known for.
Let the pudding stand for a few minutes to absorb all the sauce before serving. It's traditionally served warm with a dollop of fresh cream or a scoop of vanilla ice cream. Enjoy!
