Atandwa Kani's Malva pudding
- 150g (¾ cup) brown sugar
- 2 large eggs
- 30ml (2 tbsp) apricot jam
- 30ml (2 tbsp) melted butter
- 5ml (1 tsp) vinegar
- 170ml (? cup) full-cream milk
- 120g (1 cup) cake flour
- 5ml (1 tsp) bicarbonate of soda
- pinch of salt
- 250ml (1 cup) fresh cream
- 125ml (½ cup) water
- 200g (1 cup) brown sugar
- 15g (1 tbsp) butter
Preheat the oven to 180°C. Grease a 23 x 23 x 5cm baking dish.
For the sponge, beat the sugar and eggs together until the sugar has dissolved. Add the apricot jam and melted butter, and beat to combine.
Stir the vinegar into the milk, pour into the egg mixture and stir through.
Sift the flour, bicarbonate of soda and salt, and whisk together before adding to the wet ingredients. Whisk to form a smooth batter.
Pour the batter into the prepared baking dish and bake in the preheated oven, 25 – 35 minutes.
For the sauce, place the ingredients in a saucepan and heat gently over medium heat, stirring continuously, until the sugar has dissolved.
When the pudding is ready, remove from the oven, poke several holes into the surface and pour over the hot sauce.
Serve immediately with custard or ice cream