Method

• 1.
  Preheat oven to 180°C. Grease 3 x 500ml (2-cup-capacity) shallow ovenproof dishes.
• 2.
  Place the butter, vinegar and milk in a saucepan over low heat and cook, stirring, until butter has just melted (mixture will be curdled at this stage). Remove from heat and cover to keep warm.
• 3.
  Place sugar, eggs and vanilla in a stand mixer fitted with the whisk attachment and whisk until pale and fluffy. Add the jam and whisk to combine. Add the milk mixture, flour and bicarb, and fold through until combined.

• 4.
  Divide pudding batter among prepared dishes. Place dishes in a deep baking tray and place tray in the oven. Carefully add boiling water to tray until halfway up pudding dishes. Bake for 45-50 minutes or until a skewer inserted in the centre of a pudding comes out clean.
• 5.
  Meanwhile, for the brandy sauce, place cream, butter, sugar, brandy and 2 tbs water in a saucepan over medium-low heat and cook, stirring, until the butter has melted and sugar has dissolved.
• 6.
  Carefully remove baking tray from oven. Pour brandy sauce over each pudding and allow to soak through. Serve puddings hot with ice cream.