CARAMEL MALVA PUDDING
- Caramel sauce:
- 375 ml (1 ½ cup) cream
- 125 g (½ cup) butter, cut into blocks
- 200 ml (¾ cup + 2 teaspoons) dark brown sugar
- 1 ml (¼ teaspoon) salt
- 15 ml (1 tablespoon) apricot jam
- Batter:
- 30 g (2 tablespoons) butter
- 100 ml (1/3 cup + 4 teaspoons) dark brown sugar
- 45 ml (3 tablespoons) apricot jam
- 1 egg
- 5 ml (1 teaspoon) bicarbonate of soda
- 125 ml (½ cup) milk
- 250 ml (1 cup) cake flour
- 1 ml (¼ teaspoon) salt
- 20 ml (4 teaspoons) vinegar
Caramel Sauce
Place all the ingredients together in a medium saucepan and stirring continually; bring the sauce to the boil.
Reduce the heat and simmer for two minutes.
Remove from the heat and keep warm.
Batter
Cream the butter and the sugar together until the butter is pale and soft.
Beat in the apricot jam. Beat in the egg.
Dissolve the bicarbonate of soda into the milk.
Sift together the cake flour and the salt and add to the batter alternatively with the milk.
Beat in the vinegar.
Spoon the batter into an ovenproof pudding bowl or individual ramekins that have been sprayed with non-stick spray.
Pour half of the caramel sauce over the batter.
Bake the malva pudding in an oven preheated to 180°C for 40 minutes (20 minutes for individual puddings) or until risen and golden.
Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.
Recipe posted by Mandy Fillmore Grovers
Photo: Stephanie Kohrs Ferreira
