Preheat oven to 180 °C and lightly grease a 1,5 litre oven dish with oil.
Mix flours and bicarb together.
Beat egg, sugar, jam and vanilla until smooth, light and fluffy.
Stir buttermilk and butter in a pot over a medium heat until butter has melted. Add the vinegar – the mixture will curdle, but don’t worry.
Whisk the flour mixture into the egg mixture. Gradually add the warm buttermilk mixture and beat to form a smooth batter.
Pour into oven dish and bake for 30-35 minutes or until a skewer comes out clean.
Sauce: Meanwhile, place sauce ingredients in a small pot. Stir over a low heat to dissolve the sugar. Bring to the boil and simmer for 5-10 minutes.
Prick the hot pudding all over with a fork as soon as it comes out of the oven. Pour hot sauce over and allow to absorb. Return to oven for 5 minutes. Serve hot with homemade custard (see tips).
