Malva Pudding

INGREDIENTS

Batter

30 g butter
100 ml  brown sugar
45 ml apricot jam
1 egg
5 ml bicarbonate of soda
125 ml  milk
250 ml cake flour
1 ml  salt
20 ml vinegar

Sauce

375 ml  cream
125 g butter
200 ml brown sugar
1 ml  salt
15 ml apricot Jam


*Serve with custard, cream or ice cream.

METHOD

Sauce

• Place the cream, butter, sugar, salt and  Apricot Jam in a medium saucepan.
• Stirring continually over a high heat, bring the sauce to the boil.
• Reduce the heat and simmer for two minutes.
• Remove from the heat and keep warm.

Batter

• Cream the butter and the sugar together until the butter is pale and soft.
• Beat in the Apricot Jam 
• Beat in the egg.
• Dissolve the bicarbonate of soda into the milk.
• Sift the cake flour and the salt together and add to the batter, alternating with the milk.
• Beat in the vinegar.
• Spoon the batter into an ovenproof pudding bowl that has been sprayed with non-stick spray.
• Pour half of the sauce over the batter.
• Bake the Malva Pudding in an oven preheated to 180˚C for 40 minutes or until risen and golden.
• Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.

Serve hot with custard, cream or ice cream.