- 1 cup caster sugar
- 2 free-range eggs
- 1 T apricot jam
- 1¼ cups cake flour
- 1 t bicarbonate of soda
- 1 pinch salt
- 2 T butter
- 1 T vinegar
- 1/2 cup milk
- For the sauce:
- 1 cup cream
- 115 g butter
- 100 g sugar
- 1/2 cup brandy, water or orange juice
Preheat the oven to 180°C.
Beat the sugar and eggs until fluffy, then beat in the jam until creamy.
Sift the dry ingredients into a separate bowl.
Melt the butter in a saucepan and add the vinegar and milk.
Add the dry ingredients to the egg mixture, alternating with the milk mixture, mixing until well combined.
Pour into an ovenproof dish and bake for 30 minutes.
To make the sauce: Melt all the sauce ingredients together and pour over the pudding when it comes out of the oven.
Cook's note: Serve our malva pudding hot, with fresh cream, ice cream or vanilla custard.