Preheat oven to 180°C (350°F).

Grease an ovenproof dish.

In a large bowl, beat egg and brown sugar until thick and light.

Stir in apricot jam.

In a separate bowl, sift flour and bicarbonate of soda together.

In a saucepan, melt butter and vinegar, then add milk and stir to combine.

Gradually add the sifted dry ingredients to the egg mixture, alternating with the milk mixture, until just combined. Do not overmix.

Pour batter into the prepared ovenproof dish.

Bake for approximately 30 minutes, or until lightly browned and a toothpick inserted into the center comes out clean.

While the pudding is baking, combine sauce ingredients (cream, butter, vanilla, sugar, boiling water) in a saucepan.

Bring the sauce to a boil, stirring constantly, until the sugar is dissolved and the sauce is smooth.

As soon as the pudding is removed from the oven, pour the hot sauce evenly over the top.

Let the pudding stand for 10 minutes to absorb the sauce before serving.