80 g butter 400 ml sugar 2 extra large eggs 5 ml vanilla essence 500 ml cake flour 7 ml bicarbonte of soda 10 ml baking powder 50 ml cocoa 500 ml milk 30 ml vinegar 40 ml apricot jam
sauce 150 g butter 300ml fresh cream 180ml sugar
preHeat oven to 180. Grease oven proof dish. Cream butter and sugar for about 5 minutes. Add eggs and vanilla essence. Whisk well. Sift dry ingredients in separate bowl. Beat milk vinegar and apricot jam separately. Add milk mixture to butter mixture alternating with flour mixture. Mix well. Pour into prepared dish and bake for about 40 minutes or until done.Meanwhile bring sauce ingredients to the boil. Then simmer for about 3 minutes. Pour hot sauce over pudding as soon as it comes out of oven
INFO & TIPS
Serve with ice cream or custard.
The cocoa gives this classical dessert a decadent twist. It can
be omited for a plain malva pudding
the batter can be poured into greased ramekins, or muffin pans instead of one greased pyrex for individual puddings.
Remember that this might decrease baking time as smaller quantities bake quicker.