CREDITS

*Recipe from You mag

INGREDIENTS

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

METHOD

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.