Here is the recipe
Set oven to 350 degrees . Butter a 10 inch cast iron pan or casserole
1 stick softened unsalted butter
1 cup sugar
5 eggs
2 cups cream of wheat (semolina)
1 1/2 tsp vanilla extract
1 pint heavy whipping cream
Beat butter and sugar together until creamy. Add eggs one at a time, beating between each. Add vanilla, cream of wheat and cream. Beat until fully blended. Pour batter into buttered cast iron pan. Place on middle rack in 350 degree oven for 50 minutes . Top should be nicely browned, middle may be a touch soft still.
*Make the apricot sauce while the pudding cake is baking.
Apricot Sauce
1 cup sugar
2 1/2 cups water
1 cup apricot preserves
2 TBS grand Marnier ( or Cointreau or similar orange liquor)
Put all ingredients into a saucepan. Bring to a boil then take immediately down to a simmer for about 25 minutes. Set aside to cool.
Remove cake from oven, using a wooden spoon poke many holes over the surface of entire cake. Pour the apricot sauce over the cake. Let cake come to room temperature. Serve at room temp or just slightly warm.