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1
Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
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2
Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
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3
Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
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4
Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
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5
Sieve, or simply mix together: the flour, soda and salt.
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6
Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
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7
Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
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8
In a pot, melt together the ingredients for the sauce, and stir well.
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9
Pour it over the pudding as soon as it comes out of the oven.
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10
Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
