Caramel Malva Pudding

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 60 ml Apricot jam

• Baking & Spices

  • 5 ml Bicarbonate of soda
  • 300 ml Brown sugar, dark
  • 250 ml Cake flour
  • 2 ml Salt

• Oils & Vinegars

  • 20 ml Vinegar

• Dairy

  • 155 g Butter
  • 375 ml Cream
  • 125 ml Milk

Found on pomegranatedays.co.za

Description

Ingredients

• 375 ml (1 ½ C) cream
• 125 g (½ C) butter, cut into blocks
• 200 ml (¾ C + 2 t) dark brown sugar
• 1 ml (¼ t) salt
• 15 ml (1 T) apricot jam
• 30 g (2 T) butter
• 100 ml (⅓ C + 4 t) dark brown sugar
• 45 ml (3 T) apricot jam
• 1 egg
• 5 ml (1 t) bicarbonate of soda
• 125 ml (½ C) milk
• 250 ml (1 C) cake flour
• 1 ml (¼ t) salt
• 20 ml (4 t) vinegar

Directions

• Place all the ingredients together in a medium saucepan and stirring continually; bring the sauce to the boil.
• Reduce the heat and simmer for two minutes.
• Remove from the heat and keep warm.
• Cream the butter and the sugar together until the butter is pale and soft.
• Beat in the apricot jam.
• Beat in the egg.
• Dissolve the bicarbonate of soda into the milk.
• Sift together the cake flour and the salt and add to the batter alternatively with the milk.
• Beat in the vinegar.
• Spoon the batter into an ovenproof pudding bowl or individual ramekins that have been sprayed with non-stick spray.
• Pour half of the caramel sauce over the batter.
• Bake the malva pudding in an oven preheated to 180˚C for 40 minutes (20 minutes for individual puddings) or until risen and golden.
• 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.
• Serve hot with custard, cream or ice cream.