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Pudding:
Sauce:
Pudding:
Preheat the oven to 180°C and grease a baking dish.
In a mixing bowl, whisk together the sugar, butter, eggs and yoghurt. Add the apricot jam and combine well.
In a separate bowl, add the milk and bicarbonate of soda. Mix together and add to the egg mixture.
Add the gluten-free flour and combine well. Gently stir in the vinegar.
Pour batter into greased baking dish and bake for 30 minutes.
Sauce:
Add the sugar, butter and water to a saucepan. Simmer for 5 minutes.
Remove from heat and add the cream and vanilla essence. Mix together and pour over the hot pudding and allow to soak.
Serve warm with cream or ice-cream.
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