Preheat your oven to 180ºC. Lightly butter an oven-proof dish.
Using an electric mixer, beat the eggs and sugar until pale and fluffy. Add the jam and mix to combine. Add the vinegar to the melted butter and stir into the egg mixture alternating with the milk and the sifted flour, baking powder, salt and bicarb. Beat well.
Pour into your prepared dish and bake for 45-55 minutes. The cake needs to be completely dry, so rather overcook it than undercook it so that it can absorb all the syrup.
Remove from the oven and prick the cake all over with a fork or skewer and pour over the syrup. Leave to cool slightly before serving with warm home-made vanilla custard (Recipe mailer # 2).
To make the syrup simply place all the ingredients in a small saucepan. Bring to the boil over medium heat, stirring well to dissolve the sugar.
