Preheat the oven to 180°C.
Beat the eggs and sugar until light and fluffy.
Add the apricot jam and beat well. Add the remaining ingredients and beat for 3 minutes
Pour into a 2 – 3L ovenproof dish and bake at 180°C for 20 - 30 minutes or until done. Remove from the oven
Whisk egg yolks and sugar together.
Place Stork Bake, milk and cream in a pot and bring to the boil – remove from heat.
Pour half a cup of pot mixture into the sugar mixture whilst whisking.
Add the sugar mixture to remaining mixture in pot and whisk.
Add in the rum, brandy, cinnamon and nutmeg and whisk.
Pour over the pudding immediately.
Serve with whipped cream, ice cream or custard