Elaine's Malva Pudding

Ingredients

• 1.1 egg
• 2.250 millilitre sugar
• 3.15 millilitre apricot jam, smooth
• 4.15 gram butter
• 5.5 millilitre white vinegar
• 6.250 millilitre milk
• 7.250 millilitre flour
• 8.5 millilitre bicarbonate of soda
• 9.salt, good pinch
• 10.250 millilitre cream, for topping
• 11.60 gram butter, melted; for topping
• 12.125 millilitre sugar, for topping
• 13.125 millilitre water, hot; for topping

Method

1. 1.Beat the egg and sugar very well. Beat in the jam.
2. 2.Melt the butter, use the microwave. Add the vinegar to the butter. Stir in the milk.
3. 3.Sift the flour, bicarb and salt. Alternately add the butter mixture and the flour mixture to the egg mixture, beating all the time. End with the flour mixture.
4. 4.Pour into a suitable dish and bake covered in a 350°F/180°C oven for about 40 minutes.
5. 5.The pudding should be a rich, golden shade.
6. 6.TOPPING: Mix together 1 cup cream, 2 oz melted butter, ½ cup sugar, ½ cup hot water.
7. 7.As soon as the pudding comes out of the oven, pour the topping over it. The pudding will absorb the topping.

Notes

• Malva pudding is a classic South African baked sponge pudding, notable for its sticky caramel-like topping absorbed while hot.
• The pudding should only half fill the dish to be used. If the dish has no cover, cover with well secured foil, shiny side inside.
• This pudding can be easily doubled.