Preheat the oven to 180 degrees. In a medium bowl, mix the eggs and castor sugar until light yellow and fluffy. Add the apricot jam. Sift the dry ingredients together three times. Mix the vinegar and milk. Melt the butter and add to the vinegar mix and then add to the egg mix. Fold the dry ingredients in, but make sure not to over-mix it. Pour batter into a prepared dish and bake for 45 min.
To make the sauce: Add all the ingredients, except the Cape Velvet, to a small saucepan. Let it simmer, until sugar and butter are dissolved and melted. Add the Cape Velvet right at the end. Too early and it will evaporate.
When the pudding is ready, pour the hot sauce over it. Poke holes all over the top and run the knife around the edge of the pudding so that all the sauce is soaked up. Serve with vanilla ice cream or cold custard.