Malva pudding

Malva pudding

By
From
Cooking from memory
Serves
12-15
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 eggs
2 cups sugar
2 tablespoons apricot jam
2 cups flour
pinch salt
2 teaspoons bicarbonate of soda
1 1/2 tablespoons butter
2 teaspoons vinegar
2 cups milk
icing sugar, for dusting

Sauce

Quantity Ingredient
400ml cream
3/4 cup butter
1 1/2 cups sugar
2 teaspoons vanilla essence
3/4 cup boiling water

Method

  1. Preheat the oven to 170°C.
  2. Beat the eggs and sugar until frothy. Add the jam and beat again. Sift the flour, salt and bicarbonate of soda into a separate bowl. Melt the butter and then add vinegar to it. Pour the butter into the egg mixture, then add the milk, alternating with the dry ingredients. Beat well.
  3. Grease a 3 litre baking dish. Pour the mixture into the dish and bake for 30 minutes. Cover with foil, shiny side up, and bake for a further 25–30 minutes, until a skewer comes out clean.
  4. Combine all the sauce ingredients and heat until the butter melts. Pour it over the pudding as soon as you remove it from the oven. Prick the pudding to help the sauce seep in.
  5. The pudding can be made in advance and frozen. Heat, covered with foil, for about 30 minutes, until hot. Serve dusted with icing sugar.
Tags:
Jewish
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