Preheat oven to 180°C. Grease a round aluminium tin with butter.
Sieve flour with baking soda and salt into a bowl.
Beat eggs and sugar in another bowl with an electric beater till fluffy.
Add apricot jam and vanilla essence and beat till creamy. Add the flour mixture and milk and beat again till all the ingredients are well combined.
Pour the prepared mixture into the greased tin. Place the tin in the preheated oven and bake for forty to forty-five minutes.
To make sauce, melt butter in a non-stick pan, add cream, sugar and vanilla essence and cook till the sauce thickens.
Remove the pudding from the oven, transfer onto a serving plate, pour the sauce over it and prick the pudding with a thin skewer so that the sauce gets penetrates into the pudding evenly.