It's Supper Time!

Malva pudding is a sweet, rich, sticky sponge cake - well suited to Christmas and cold weather. Origin: South Africa (from the Cape Dutch kitchen).

Malva pudding can be found all over the internet (even on Oprah Winfrey's site). However, there seems to be confusion regarding whether to use baking powder or baking soda (and how much). After two unsuccessful attempts, I think I've figured it out. The following is my own synthesis of two different recipes. Enjoy!
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Preheat the oven to 180C. For this I prefer not to use convection (forced air), but if you do, lower the temp to ~165C.

Beat the sugar and eggs until smooth and creamy. Then, add the apricot jam and mix thoroughly.

In a separate bowl, sieve together the flour, baking powder and salt.
In a pot, melt the butter with the milk (do not boil).

Alternately add flour and butter/milk to the egg mixture. Mix thoroughly.

Prepare an oven-proof dish (~2L volume) by lubricating it with non-stick spray / butter.
Pour the mix into the dish - it should not fill the dish more than halfway. Bake for 45 minutes - it will turn a nice light-brown colour and smell great.

While the cake bakes, melt together all the sauce ingredients in a small pot. When the cake has been in the oven for 35 minutes or so, briefly remove it, and pour the sauce over it. It helps to use a fork to loosen the cake from the side-walls so that the sauce can flow all around it. You can also poke a few holes in the cake to make it more absorbent. Return to the oven for the last 10 minutes.

The cake should absorb the sauce to make it a nicely saturated pudding. Serve warm, with ice cream.