1. Preheat oven to 180ºC and line a baking dish with baking paper, or grease eight enamel mugs.

2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.

3. In a separate bowl, cream together the egg and castor sugar, and then add the apricot jam, orange zest, butter and vinegar or lemon juice.

4. Add the liquid ingredients to the dry ingredients and mix well.

5. Pour into the baking dish or divide between the enamel mugs, cover with lightly greased foil and bake for 20-30 minutes, or until lightly golden and just cooked through (bake longer, until golden, if using one large dish).

6. To make the sauce, heat all the ingredients together in a medium-sized saucepan and pour over the puddings as soon as they come out of the oven, making holes in the surface of the puddings with a fork or skewer so that the sauce soaks in more easily.

7. Serve with whipped or double cream or vanilla custard, or both!