South African Malva Pudding with Warm Vanilla Sauce

Ingredients

• All-purpose flour or maida - 1 cup
• Sugar - 1 cup
• Eggs - 2 whole
• Apricot jam - 1 tbsp
• Baking soda - 1 tsp
• Butter - 1 tbsp
• Milk - 1 cup
• Salt - 1 pinch
• Vinegar - 2 tsp
• Vanilla essence - 2 tsp
• Butter - 1/2 cup
• Sugar - 1/2 cup
• Water - 1/3 cup
• Heavy cream - 1 cup
• Vanilla essence - 1 tsp

Instructions

1. 1Preheat the oven to 350°F (180°C). Grease a baking pan while the oven heats so you can move straight on to the batter.
2. 2In a large bowl, whisk together the sugar, eggs and apricot jam until the mixture is light and fluffy and slightly increased in volume; this builds the pudding's lift.
3. 3Gradually add the flour and the baking soda, folding as you go, then add the butter, milk, vinegar and vanilla essence and beat until the batter is smooth and evenly combined.
4. 4Pour the batter into the prepared pan and smooth the top so it bakes evenly.
5. 5Bake in the preheated oven for 30 minutes, until the top is golden and a skewer inserted into the center comes out clean.
6. 6While the pudding is baking, make the sauce so it is hot when the pudding comes out of the oven.
7. 7Melt the butter in a saucepan, then add the water, sugar, heavy cream and vanilla essence to the pan.
8. 8Bring the sauce to a gentle boil so the sugar dissolves and the sauce becomes silky; keep it hot but be careful not to over-reduce it.
9. 9As soon as the pudding comes out of the oven, pour the hot sauce evenly over the surface so the sponge soaks it up and becomes moist and glossy.
10. 10Let the pudding rest for 10 minutes so the sauce can penetrate and the pudding firms slightly before serving.
11. 11Serve the pudding hot with vanilla ice cream or custard. Optional: top with a few toasted almond flakes for extra crunch and a pretty finish.