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Method:
Preheat the oven to 180C/356F/Gas 4.
Grease one large ovenproof dish 20x30cm (8 x 12in) or 8 175g (6 oz) metal pudding basins if you want individual puddings.
First make the pudding. Sift the flour into a bowl with the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, melted butter and vinegar until you have a smooth batter.
Pour the batter into the prepared dish or individual dishes. Cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Remove the tinfoil and return the sponge to the oven for another 10 minutes to brown. Remove from the oven and put on a wire tray while you make the sauce.
To make the sauce, combine all of the ingredients in a saucepan and simmer for 2 minutes, stirring.. Pour over the hot sauce over the pudding(s) and then leave to soak up for about 10 minutes before serving. Serve the pudding with cream or ice cream.
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