Name: Malva Pudding
Prep time: 60 min
Cook time: 60 min
Yield: 6
Ingredients: Pudding:; 250ml castor sugar; 2extra large egg(s); 15ml fine apricot jam; 310ml cake flour; 5ml bicarbonate of soda; salt , a pinch; 30g butter , melted; 5ml vinegar; 125ml milk; Sauce:; 250g LANCEWOOD® Cultured Cream; 180ml sugar; 180ml hot water; 125ml butter; For serving:; LANCEWOOD® Mascarpone; LANCEWOOD® Double Cream Plain Yoghurt; ice-cream; custard

6 Serves/Makes

Cooking Time: < 60 min

Ingredients

Pudding:

250 ml castor sugar

2 extra large egg(s)

15 ml fine apricot jam

310 ml cake flour

5 ml bicarbonate of soda

salt , a pinch

30 g butter , melted

5 ml vinegar

125 ml milk

Sauce:

250 g LANCEWOOD^® Cultured Cream

180 ml sugar

180 ml hot water

125 ml butter

For serving:

LANCEWOOD^® Mascarpone

LANCEWOOD^® Double Cream Plain Yoghurt

ice-cream

custard

Method

Pudding:

Preheat the oven to 180°C and grease a 21 cm in diameter x 5 cm deep ovenproof dish.

Beat the castor sugar and eggs together until pale and light. Whisk continuously until smooth.

Add the apricot jam and mix in. Sift the dry ingredients together.

Mix the butter, vinegar and milk together. Add alternately with the dry ingredients to the egg and sugar mixture.

Pour into the prepared dish and bake for 40 – 45 minutes.

Sauce:
Heat all the ingredients for the sauce together.

Pour about two thirds of the sauce over the pudding as soon as it comes out of the oven.

Prick the pudding all over with a fork and pull sides away from edges to allow sauce to run in.

Serve the remaining sauce with the pudding.

To finish:
Serve with mascarpone, yoghurt, ice cream or custard.

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