Preheat the oven to 400°F / 200°C. Grease four ¾ cup / 175ml pudding molds. Mix 70g of all-purpose flour, ¾ teaspoon of baking powder, and ¼ teaspoon of baking soda.
Beat 100g of superfine sugar, 1 large egg, and ¼ teaspoon of salt until thick and pale.
Beat in 40g of apricot jam, 1 tablespoon of melted butter, and ¼ teaspoon of apple cider vinegar.
Mix in 125ml of whole milk gradually, alternating with the flour mixture, until smooth. Divide between the molds, filling about two-thirds full.
Bake for 25-30 minutes, until well risen, deeply golden and a skewer comes out clean.
Meanwhile, gently warm 50ml of heavy cream, 40g of superfine sugar for the sauce, 30g of butter, and 1 tablespoon of water, stirring until dissolved. Do not boil.
Cut a small slit in each hot pudding. Slowly pour in the warm sauce, letting it soak in before adding more. Turn out and serve warm.
