Apricot Malva Pudding with Hot Cream Sauce

What you need

• 2 large eggs
• 200 g (1 cup) granulated sugar, for the pudding
• 60 g (4 tbsp) unsalted butter, softened, plus extra for greasing
• 40 g (2 tbsp) apricot jam
• 240 g (2 cups) all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 10 ml (2 tsp) white vinegar
• 400 ml (1 2/3 cups) whole milk
• 250 ml (1 cup) heavy cream, for the sauce
• 125 g (1 stick) unsalted butter, for the sauce
• 150 g (3/4 cup) granulated sugar, for the sauce
• 120 ml (1/2 cup) hot water, from the kettle

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 23 x 33 cm (9 x 13 in) baking dish with butter.

2. 2

   Beat the eggs and the pudding sugar for 3-4 min, until pale and thick.

3. 3

   Beat in the softened butter and the jam until smooth.

4. 4

   Sift the flour, baking soda and salt into a second bowl.

5. 5

   Stir the vinegar into the milk.

6. 6

   Add the dry mix to the eggs in three portions, folding gently and pouring in the milk between portions. The batter will be thin.

7. 7

   Pour the batter into the dish and bake for 30-35 min, until deep golden brown and a skewer in the center comes out clean.

8. 8

   While the pudding bakes, warm the cream, sauce butter, sauce sugar and hot water in a saucepan over medium heat, stirring, until the butter melts and the sugar dissolves. Do not boil.

9. 9

   Prick the hot pudding all over with a skewer, going down to the bottom.

10. 10

    Pour the hot sauce slowly over the pudding as it comes out of the oven and let it soak in for 10 min.

11. 11

    Serve warm, with custard, whipped cream or ice cream.

Imported from africanbites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.