• Preheat the oven to 375ºF (190ºC). Have 8 ramekins or 8 small panettone molds on a rimmed baking sheet ready. Another alternative is a 9 * 9 inch baking pan. I used a 9*9 inch baking pan for this recipe. Since this is a wet pudding cake, I didn't choose springform pan to make the cake.
• Prepare the ingredients- Make sure that butter is at room temperature. Cut it into square pieces, so that it get mixed soon.

Prepare Cake Base

• Prepare dry ingredients - To start with, whisk together the dry ingredients - All-purpose flour, baking powder, and baking soda in one bowl. Keep it aside.
• Powder the granulated sugar and use it here, so that it helps you to mix it well. In a large bowl, beat the sugar, eggs, and salt on medium speed using an electric mixer or stand mixer until batter is thick, about 2 minutes.
• Add apricot jam and beat at low speed until mixed well.
• Add melted butter and vinegar. Beat the batter until mixed.
• Add milk and flour mixture(prepared dry ingredients) alternately. Beat it until batter is smooth.
• Transfer the batter to the prepared ramekins/molds/pan and spread evenly. The batter should be a little bit more than halfway up.
• Bake on the middle rack of the oven for 35 to 40 minutes or until a cake tester placed in the center of the cake comes out almost clean. The cake would have caramelized texture across the top. This cake needs to be well baked :)
  
• Remove the cake pan to a cooling rack and allow the cake to cool completely.

Prepare Malva Pudding Sauce

• While the cake is baking, in a thick bottomed pan, heat the cream, sugar, butter, and water. Mix it until the mixture is smooth. I added around ½ cup sugar. Add it according to the desired sweetness.
• Poke holes in the cake with a fork or skewer. Pour the lukewarm Pudding sauce over the cake. It slowly gets absorbed into the cake, and the cake would be wet.
  
• Serve warm Malva Pudding with custard, ice cream, whipping cream, or caramel sauce. Enjoy :)