TRADITIONAL MALVA PUDDING

PUDDING

30ml (2T) Butter or Margerine
125ml White Sugar
1 Extra Large Egg
15ml (1T) Apricot Jam
5 ml (1t) Bicarbonate of Soda
125ml Milk
250ml Cake Flour
Pinch of Salt
15ml (1T) Vinegar

SAUCE

125g Butter/Marg
185 ml Huletts White Sugar
65ml Water
185 ml Cream
5ml (1t) Vanilla essence

DIRECTIONS

Pudding

1. Cream butter and sugar together, beat in the egg until light and fluffy.
2. Beat in the apricot jam.
3. Dissolve the bicarb in the milk.
4. Sift the flour and salt together and add to the creamed mixture alternately with the milk.
5. Lastly stir in the vinegar.
6. Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.

1. Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes.
2. Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding.