Malva Pudding (South African Baked Sponge with Cream Sauce)

Ingredients

For 8 portions

• 🍳 1 large egg
• 🍚 300g sugar
• 🥣 1 Tbsp jam
• 🌾 150g flour
• 🧂 1 Tsp bicarbonate of soda (baking soda)
• 🧂 1 pinch salt
• 🧈 95g butter
• 🥣 1 Tsp white wine vinegar
• 🥛 125ml milk
• 🥛 125ml heavy cream
• 🥤 60ml tap water
• 🥄 1 Tsp vanilla extract
• 🍮 400ml custard

Method

1. Heat the oven to 180°C (160°C fan) and butter a 20 × 25 cm baking dish.
2. Beat the egg and 200 g of the sugar for 3–4 minutes until pale and thick, then beat in the apricot jam.
3. Melt 15 g of the butter and stir in the vinegar and milk.
4. Sift the flour, bicarbonate of soda and salt. Fold into the egg mixture alternately with the milk mixture, to a smooth, fairly runny batter.
5. Pour into the dish and bake for 35–40 minutes until deep golden brown and a skewer comes out clean.
6. A few minutes before it is ready, heat the cream, the remaining 80 g of butter, the remaining 100 g of sugar, the water and vanilla, stirring until the butter and sugar have melted.
7. As soon as the pudding comes out of the oven, prick it all over with a skewer and slowly pour over the hot sauce. Leave for 10 minutes to soak it up, then serve warm with custard.