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
150 g butter
300ml fresh cream
preHeat oven to 180. Grease oven proof dish. Cream butter
and sugar for about 5 minutues. 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
Meanwhile bring sauce ingredients to the boil. Then simmer
for about 3 minutues. Pour hot sauce over pudding as soon as it
comes out of oven
*Receipe from You mag
INFO / TIPS / CREDITS
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.