Serves 4-6

2 eggs
250ml castor sugar
15ml apricot jam
5ml vinegar
40ml milk
40ml butter, melted
300ml flour
5ml bicarbonate of soda
rind of two nartjies

Sauce:
150ml cream
85g butter
125ml sugar
75ml orange liqueur
juice of 2 nartjies

Beat the eggs, sugar and apricot jam until light and fluffy. Combine the vinegar, milk and melted butter. Sieve the dry ingredients together and add to creamed mixture with the milk mixture. Stir until smooth. Pour into a 20cm square oven-proof dish and bake at 180°C for about 20-25 minutes. Alternatively pour into six greased ramekins and bake until firm to the touch, about 15-20 minutes. Combine all ingredients for the sauce and bring to the boil. Pour over pudding as it comes out of the oven.