A soft, sponge-like South African baked pudding flavoured with apricot jam, soaked in a hot butter, cream and vanilla sauce. Rich, sticky and best served warm.
You will need 20 x 20 cm ovenproof dish · electric beaters or food processor · mixing bowls · sieve · small pot · skewer
Heat the oven to 180°C and grease a 20 x 20 cm ovenproof dish with butter. If your fan oven runs hot, set it to 170°C.
Beat the 180 g sugar (or xylitol) and the eggs with electric beaters for about 5 minutes, until thick and pale yellow. Beat in the apricot jam.
Melt the 1 tbsp butter gently without letting it boil, then stir it into the egg mixture along with the vinegar.
Sift the cake flour, bicarbonate of soda and salt together, then add to the bowl with the milk and beat until smooth.
Pour the batter into the dish/muffin tins, and bake for 30 to 45 minutes, until well risen, deep brown on top and a skewer comes out clean. If you are wanting to make the malva pudding in muffin pans, the following: • Standard / Mini Muffins: 16 to 25 minutes (or until a toothpick inserted into the center comes out clean). • Jumbo or Large Muffin Tins: 25 to 35 minutes
While the pudding bakes, put the cream, 100 g butter, 150 g sugar (or xylitol) and hot water in a small pot over medium heat. Stir until the butter melts and the sugar dissolves, then take it off the heat and add the vanilla.
As soon as the pudding comes out of the oven, prick it all over with a skewer and pour the hot sauce evenly over the top.
Leave the pudding to stand, kept warm, for 15 minutes so the sauce soaks right in, then cut into squares and serve warm with custard, cream or vanilla ice cream.
https://www.saffarazzi.com/food/recipes/malva-pudding-recipe-2/