Ingredients
- 1 large egg
- 1 cup of sugar
- 1 cup of cake flour
- ½ a teaspoon baking powder
- 1 tsp baking soda
- 1 tablespoon fine apricot jam
- 1 tablespoon of Vinegar
- 1 cup of milk
- 2 tablespoons of soft butter
For sauce
- 1 cup of milk
- ½ a cup of sugar
- 3 tablespoons of butter
- 1 tablespoon of vanilla essence
Method
In a bowl whisk with electric mixer your egg, sugar, jam, butter and vanilla essence for 2 minutes.
Next add the vinegar with the milk and leave for a minute.
Add this milk mixture and the sifted dry ingredients with the rest of the wet mix and whisk till well combined.
Pour in a square greased tin (not big pan) or glassproof baking dish and bake for 30-35 minutes at 180°C or when inserting skewer it comes out clean. Also the cake will be a dark brown colour.
While the cake is baking put all your sauce ingredients in a small saucepan and bring to boil, stir while simmering – keep warm one side .
When your cake is done take out of oven and immediately pour over all the warm sauce – it will bubble and that’s what you want – it will be a bit wet and that’s how a malva pudding should be – it’s not a dry cake .
Serve with custard, cream or ice cream.
To make a large pudding, simply double all ingredients.
Fatima Sydow’s MALVA PUDDING