Cream the Stork Bake and Selati sugar together in a bowl and beat in the egg until light and fluffy. Beat in the apricot jam.
Dissolve the bicarbonate of soda in the milk and set aside.
Sift the flour and salt together and add some to the creamed mixture alternately with some of the milk. Stir after each addition, until all the flour and milk is mixed.
Lastly stir in the vinegar.
Pour the mixture into a deep round dish about 20cm in diameter. Cover with a lid or tinfoil and bake for 1 hour.
To make the sauce, bring the butter, sugar and water to the boil in a small saucepan, then turn down the heat and simmer for 2 minutes, stirring all the time. Remove from the heat and stir in the cream and the vanilla.
Pour the sauce over the hot baked pudding and serve.