Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.

In a large bowl, combine the sugar, eggs, and apricot jam. Beat until light and fluffy.

In a separate bowl, sift together the flour, baking soda, and salt.

Gradually incorporate the dry mixture into the wet mixture, alternating with milk and melted butter. Stir until just combined.

Pour the batter into the baking dish and bake for 35-40 minutes, until golden brown.

In a saucepan, combine heavy cream, sugar, butter, and hot water over medium heat. Melt and smooth.

Once the pudding is baked, pour the warm cream sauce evenly over it and let it soak for 5 minutes.

For the vanilla custard, whisk egg yolks, sugar, and cornstarch until smooth. Heat milk and mix in the egg mixture. Stir until thickened.

For the blueberry sauce, simmer blueberries, sugar, and lemon juice until thick.

Serve by drizzling vanilla custard and blueberry sauce over the pudding.