Use a knob of the sunflower spread to grease a square ovenproof dish. Spread 2 tablespoons of the apricot jam in the bottom of the dish.
Slice the baguette thinly. Butter this on one side with the sunflower spread. Arrange the slices overlapping in rows in the ovenproof dish. Sprinkle the dried fruit over the top and between the bread slices.
Make up 2 eggs worth of Orgran no egg substitute. Add to 1 tablespoon of sunflower or olive oil. (If you can use eggs, use 2 whole eggs and 2 egg yolks). Beat the egg substitute or eggs together in a large bowl with the caster sugar until creamy. Then add soya milk and soya cream and beat together briefly. Pour the mixture carefully over the top of the bread. When all the mixture is in the dish, press the bread slices down so that are all squashed into the mixture.
Bake in the preheated oven for 20 minutes so that the bread can soak up mixture. Remove from the oven then stand the dish in a large roasting tin and surround with boiling water to come approx half way up the sides. Sprinkle the demerara sugar evenly over the top of the pudding.
Bake in the oven for 40 to 50 minutes until golden. (Cooking it in the bain marie or water bath prevents the custard from overheating and curdling).
When the pudding is ready, add a small amount of hot boiled water to the remaining jam and mix until runny. Dab this glaze over the surface of the pudding with a brush and leave to stand for 15 minutes. Serve warm with a drizzle of soya cream, or dairy free ice cream.