Serves 4-6

30ml butter, softened
125ml sugar
2 eggs
375ml flour
10ml ground ginger
Pinch of ground nutmeg
5ml bicarbonate of soda
15ml apricot jam

Syrup
500ml water
500ml sugar
125ml vinegar

Mix butter and sugar well. Add eggs and mix.
Sift flour, ginger, nutmeg and bicarbonate of soda, and add to creamed mixture.
Mix in the jam.

To make the syrup, combine all the ingredients in a saucepan and boil for 5 minutes.
Pour the syrup into a deep ovenproof casserole.
Place spoonfuls of the batter mixture into the syrup.

Bake at 180°C for 30-40 minutes until golden brown.
Serve warm with cream or custard.