1. Preheat and Prepare:

• Preheat your oven to 356°F (180°C).
• Grease a 20cm (8-inch) square pie/baking dish.

2. Mix the Base:

• In a large saucepan, melt 2 tbsp of unsalted butter with 1 cup of sugar, 2 tbsp of apricot jam, and 2 tsp of white vinegar until the sugar dissolves and the mixture is smooth.
• Remove from heat and let cool for 5 minutes.

3. Combine Dry and Wet Ingredients:

• Sift the 2 cups of flour into a separate bowl.
• Alternately add the flour and 2 cups of milk to the cooled jam mixture, stirring until smooth and thick.

4. Add Eggs:

• Beat in 2 eggs, one at a time, ensuring each is well incorporated before adding the next.

5. Finalize Batter:

• Stir in 2 tsp of baking soda and a pinch of salt until well mixed.

6. Bake the Pudding:

• Pour the batter into the greased baking dish.
• Bake for 30-45 minutes, or until a skewer inserted comes out clean and the pudding is a dark golden brown.

7. Prepare the Syrup:

• In a small saucepan, mix 1 cup of sugar, 1/2 cup of boiling water, 3/4 cup of unsalted butter, and 1 tsp of vanilla extract.
• Cook until the sugar completely dissolves.

8. Finish with Syrup:

• Once the pudding is cooked, remove from the oven and pour the hot syrup evenly over the top.
• Let the pudding stand for 10 minutes to soak in the syrup before serving.