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