Malva Pudding

A South African sweet and sticky sponge cake pudding soaked in a creamy caramel sauce.

INGREDIENTS

Light Muscovado Sugar 150g
Butter 125g
Cream 375ml
Apricot Jam 15ml

Butter 30g
Light Muscovado Sugar 80g
Apricot Jam 45ml
Egg 1
Cake Flour 130g
Salt pinch
Milk 125ml
Bicarbonate of Soda 5ml
White Vinegar 20ml

METHOD

Start by making the sauce, put the sugar, butter, cream and apricot jam in a pot and slowly bring to the boil, reduce the heat and simmer for 10 minutes then set aside.

To make the cake, cream the butter and sugar then add in the apricot jam and the egg and mix together well. Sift and fold in the cake flour and salt. Warm the milk slightly then dissolve the bicarbonate of soda in the milk and add to the mixture and mix until smooth, then beat in the vinegar.

Grease an oven proof dish approximately 270mm x 220mm, fill with the cake mixture then gently spoon half of the sauce over the top.

Bake at 180˚C for 40 minutes then remove from the oven and immediately pour the rest of the sauce over the top of the pudding.

Enjoy while hot!