Malva Pudding

Method

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1. Heat the oven to 170C fan and butter a 22 by 30 cm baking dish.

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2. Whisk the sugar and eggs for 5 minutes until pale and thick, then beat in the apricot jam.

   Mark done Start 5 min timer

3. Whisk the flour, bicarbonate of soda and salt in a separate bowl.

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4. Mix the milk, vinegar and melted butter.

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5. Fold the dry ingredients and the milk mixture alternately into the egg mixture in three additions.

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6. Pour into the dish and bake 35 to 40 minutes, until risen, deep brown and a skewer comes out clean.

   Mark done Start 35 min timer

7. While it bakes, put all the sauce ingredients in a pan and heat, stirring, until the butter has melted and the sugar dissolved. Bring to a simmer for 1 minute.

   Mark done Start 1 min timer

8. The moment the pudding comes out of the oven, prick it all over with a skewer.

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9. Pour the hot sauce evenly over the hot sponge. It will look like far too much liquid.

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10. Leave 20 minutes for it to soak in completely, then serve warm with cream or custard.

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Chef’s Tips

• Hot sauce onto hot sponge, straight out of the oven.
• Prick it all over first so the sauce has a way in.
• It will look like too much sauce. It is not.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Pouring cream or custard
• Vanilla ice cream
• Strong coffee

Storage & Reheating

Refrigerate up to 4 days and reheat covered at 160C fan. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.