Makes: 1 Malva Pudding Oven: 180 °C / 350 °F
Preparation Time: 1 hour 10 minutes Baking Time: 25 – 30 minutes
Ingredients
| 2 |
|
Large eggs |
| 125 |
ml |
Sugar (½ cup) |
| 25 |
g |
Butter |
| 30 |
ml |
Apricot jam (2 tbsp) |
| 5 |
ml |
Bicarbonate of soda (1 tsp) |
| 125 |
ml |
Lukewarm milk (½ cup) |
| 60 |
ml |
Lukewarm water (¼ cup) |
| 180 |
g |
Cake flour (1 x 250 ml + 1 x 125 ml) |
| 2 |
ml |
Salt (¼ tsp) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
Sauce
| 250 |
ml |
Ideal milk (1 cup) |
| 125 |
ml |
Water (½ cup) |
| 180 |
g |
Butter |
| 250 |
ml |
Sugar (1 cup) |
| 5 |
ml |
Vanilla essence (1 tsp) |
Method
- Beat the eggs and sugar together until light and creamy.
- Add the butter and apricot jam and beat for 1 minute.
- Dissolve the bicarb of soda in the milk and add the water to the mixture.
- Mix the cake flour, salt and Anchor Instant Yeast together.
- Sift the flour mixture into the egg mixture and fold the flour in gently, alternating with the milk mixture, until thoroughly mixed.
- Pour the mixture into a greased 30 x 20 cm ovenproof dish, cover with a sheet of plastic and allow to rise in a warm place until double in size, about 25 – 30 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 40 – 45 minutes.
- In the meantime, place the Ideal milk, water, butter and sugar in a saucepan and bring to the boil over low heat.
Remove from the heat and add the vanilla essence.
- Remove the pudding from the oven and pour the sauce slowly over the pudding whilst still warm, using all the sauce.
- Serve warm or cold with custard or ice cream.
