Ingredients

Sauce

  • 375 ml fresh cream
  • 125 g butter, cut into blocks
  • 200 ml dark brown sugar
  • 1 ml salt
  • 15 ml Rhodes Apricot Jam Superfine

Batter

  • 30 g butter
  • 100 ml dark brown sugar
  • 45 ml Rhodes Apricot Jam Superfine
  • 1 egg
  • 5 ml bicarbonate of soda
  • 125 ml milk
  • 250 ml cake flour
  • ¼ teaspoon salt
  • 20 ml vinegar

 

Process:

Sauce

1 Place the cream, butter, sugar, salt and Rhodes Apricot Jam Superfine in a medium saucepan.

2 Stirring continually over a high flame, bring the sauce to the boil.

3 Reduce the heat and simmer for two minutes.

4 Remove from the heat and keep warm.

Serve with custard, cream or ice cream.

 

Batter

1 Cream the butter and the sugar together until the butter is pale and soft.

2 Beat in the Apricot Jam Superfine.

3 Beat in the egg.

4 Dissolve the bicarbonate of soda into the milk.

5 Sift the cake flour and the salt together and add to the batter, alternating with the milk.

6 Beat in the vinegar.

7 Spoon the batter into an ovenproof pudding bowl that has been sprayed with non-stick spray.

8 Pour half of the sauce over the batter.

9 Bake the Malva Pudding in an oven preheated to 180˚C for 40 minutes or until risen and golden.

10 Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.

11 Serve hot with custard, cream or ice cream.

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