Ingredients

Method

• 220 g caster sugar
• 2 free-range eggs
• 1 T good-quality apricot jam
• 175 g cake flour
• ½ t bicarbonate of soda
• ¼ t salt
• 2 T butter, plus extra for greasing
• 1 T vinegar
• ½ cup milk
• Custard, for serving
For the sauce:
• 1 cup cream
• 115 g butter
• 50 g treacle sugar
• ½ cup sherry

Method

Ingredients

1. Preheat the oven to 190°C.

2. Add the caster sugar, eggs and apricot jam to a large mixing bowl and beat until pale and fluffy.

3. In a separate bowl, sift the cake flour, bicarbonate of soda and salt, then whisk to incorporate. In a small saucepan over a low heat, melt the butter, then stir in the vinegar and milk, mixing until combined.

4. Add the dry mixture to the sugar and egg mixture and combine. Add the buttery milk mixture and whisk until a smooth batter forms. Grease a large ovenproof bowl and pour in the mixture.

5. Bake for 35 to 40 minutes, or until sticky brown in colour and an inserted skewer comes out clean. Pour the sauce over the warm pudding and serve with a thick custard.

6. To make the sauce, place all the ingredients in a saucepan over a medium heat and stir until the butter is melted, the sugar dissolved and the sauce heated through.

Pressed for time? Try this cheat's malva pudding recipe.

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