Preheat oven to 350°F. Grease a 1.5qt casserole pan or a 8~9" square baking pan.
Combine flour, baking soda and salt in a bowl and set aside.
Melt the butter and add vinegar and milk. Whisk well.
In another mixing bowl, combine the egg replacer mixer and sugar. Whisk until sugar is completely dissolved. Add the apricot jam and mix to combine.
Add the flour mixture and milk mixture alternately to the egg replacer mixer. Mix until well combined.
Pour the batter into the prepared baking pan; cover with aluminum foil and bake for 45 minutes or until the pudding is golden brown on top and set.