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Begin by softening 60 grams of butter in a bowl.
Add 440 grams of brown sugar and whisk the mixture thoroughly.
Incorporate 80 grams of apricot jam and mix well.
Crack in 2 eggs and whisk again until combined.
Pour in 380 grams of milk along with 2 tablespoons of white wine vinegar.
Add a dash of vanilla and whisk until everything is well combined.
Sift in 300 grams of plain flour and 1 tablespoon of baking soda, whisking until there are no dry lumps.
Transfer the batter into a 7 by 11 inch or a 9 by 9 inch baking tin.
Bake in a preheated oven at 180 degrees Celsius for approximately 40 minutes.
For the syrup, combine 100 grams of butter, 500 grams of double cream, 150 grams of brown sugar, and 30 grams of water in a saucepan.
Heat the mixture over medium-high heat until it begins to boil, then remove it from the heat.
Poke a few holes in the surface of the pudding to allow the syrup to soak in.