South African Sponge Cake

Grease four large microwaveable mugs with sunflower oil.

Beat together 175 g sugar with the eggs in a large mixing bowl using an electric mixer. Once pale and thick, add the apricot jam and beat again for a further minute.

Add a tablespoon of melted butter as well as the vinegar and milk. Beat briefly and then fold through the flour, baking powder, and salt until combined.

Divide the batter between the mugs and cook in the microwave on medium for 2 minutes. Test with a toothpick; if it comes out clean, the puddings are done. If not, cook at 15 second intervals until done.

Carefully remove to a wire rack to cool, pricking each pudding several times with a toothpick. Combine the remaining sugar and butter with the cream, water, and vanilla extract in a microwaveable bowl.