Malva pudding

Serves 4

Preparation: 20 min

Cooking: 45 min

• 375 ml (1½ c) caster sugar

• 2 eggs

• 15 ml (1 T) apricot jam

• 300 ml (1¼ c) flour

• 2 ml (½ t) bicarbonate of soda

• pinch of salt

• 30 g butter

• 15 ml (1 T) vinegar

• 125 ml (½ c) milk

SAUCE

• 40 g butter

• 80 ml (⅓ c) sugar

• 200 ml cream

• 2 ml (½ t) vanilla essence

• 80 ml (⅓ c) water

CUSTARD

• 500 ml (2 c) double cream

• 6 egg yolks

• 60 ml (¼ c) caster sugar

• 5 ml (1 t) vanilla essence

Preheat the oven to 180 °C. Grease a 30 cm ovenproof dish or 4 individual ovenproof bowls.

1 Beat the sugar, eggs and apricot jam in mixing bowl until pale and fluffy.

2 In a separate bowl, sift together the flour, bicarbonate of soda and salt, then whisk to mix.

3 In a pan over low heat, melt the butter then add the vinegar and milk, stirring until combined.

4 Add the dry ingredients to the sugar mixture. Add the milk mixture and whisk to form a smooth batter. Pour into the prepared ovenproof dish or bowls.

5 Bake for 35 minutes or until a dark brown colour and a skewer inserted in the middle comes out clean.

6 Sauce: In a small saucepan over medium heat bring all the ingredients to the boil. Reduce the heat and simmer for 10 minutes while stirring. Pour the sauce over the warm pudding.

7 Custard: In a saucepan over medium heat bring the cream to just below boiling point.

8 In a large bowl whisk together the egg yolks, sugar and vanilla. When the cream is heated, pour it slowly into the yolk mixture while stirring constantly. When it’s all in, immediately return the mixture to the saucepan and reheat over low heat, stirring until it reaches simmering point.

Tip: If you end up overheating the custard and it turns a bit grainy, transfer it to a bowl and whisk until it becomes smooth again.

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