Preheat oven to 180 °C. Combine the flour, sugar and ginger in a large mixing bowl.
Mix oil, eggs, milk and buttermilk and stir in the bicarb until dissolved.
Mix in the jam and vinegar. Gradually stir liquid into the flour mixture until a smooth batter forms, with no lumps.
Pour the batter into an oven dish and bake for 35 minutes or until golden brown.
Syrup: Meanwhile, place all the syrup ingredients in a small pot. Bring to the boil and simmer for 10-15 minutes or until syrupy.
Prick the warm pudding with a fork and pour the warm syrup over. Allow the pudding to absorb the syrup. The pudding will sink quite a bit as it absorbs the syrup. Serve warm with fresh fruit of your choice like pears or bananas.
Soak ¼ cup chopped dates in hot water. Add with the vinegar to the batter.
Chocolate pudding: Substitute 2 tbsp of the flour with cocoa.