Malva pudding

Ingredients

• 220 g (1 cup) caster sugar
• 15 g soft unsalted butter, plus extra for greasing
• 60 ml (¼ cup) smooth apricot jam
• 1 egg
• 250 ml (1 cup) milk
• 2 tsp white vinegar 
• 1 tsp vanilla bean paste
• 150 g (1 cup) plain flour 
• 1 tsp bicarbonate of soda
• pinch of salt

Sauce

• 60 ml (¼ cup) hot water
• 250 ml (1 cup) pouring cream or evaporated milk
• 110 g (½ cup) caster sugar
• 100 g soft unsalted butter
• 2 tsp cornflour
• lightly whipped cream or crème anglaise, to serve

Instructions

Preheat the oven to 180°C. Butter a 2 litre (8 cup) capacity baking dish.

Using an electric mixer, beat the sugar, butter, jam and egg together until pale and fluffy.

Mix together the milk, vinegar and vanilla bean paste.

Sift together the flour, bicarbonate of soda and salt.

Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined. Pour into prepared baking dish, cover with lightly greased foil and bake for 40-45 minutes, or until just firm and golden on top.

When the pudding is nearly ready, make the sauce. Stir the hot water, cream, sugar and butter in a saucepan over medium heat until the butter melts and sugar dissolves. 

Combine 1 tbsp water with the cornflour to make a slurry and add to the sauce. 

Bring to just below the boil, then pour over the warm pudding.

Serve with lightly whipped cream or crème anglaise.

Photography, styling and food preparation by China Squirrel. 

(Tea towel from The Happenstore. Plates from Stem.)