MALVA PUDDING
Serves 8

INGREDIENTS (Cake)
1 Cup Castor Sugar
2 Eggs, Room Temperature
1 Tbls Smooth Apricot Jam
1 ¼ Cups Cake Flour
1 Tsp Bicarb of Soda
Pinch of  Salt
2 Tbls Butter
1 Tsp Vinegar
½ Cup Milk

INGREDIENTS (Sauce)
1 Cup Cream
½ Cup Butter
½ Cup Sugar
½ Cup Water, Orange Juice or Brandy

METHOD

1. Preheat the oven to 180°C/350°F
2. Add the sugar and eggs to a medium sized mixing bowl. Using an electric or hand beater, beat castor sugar and eggs until light and fluffy.
3. Add apricot jam and beat well.
4. Sift dry ingredients 3 times in a separate bowl.
5. Melt butter and add to vinegar and milk in a third bowl.
6. Fold dry ingredients and milk mixture alternatively into egg mixtures.
7. Once fully combined, pour mixture into a greased oven proof casserole/pyrex dish.
8. Bake for 45 minutes.
9. During the last 15 minutes of baking, melt all the sauce ingredients in a small pot over medium heat. Do not boil.
10. Pour this sauce over the cake as soon as it’s removed from the oven, use a fork to aid absorption.
11. Serve hot with ice cream or custard.

TIPS FOR MAKING GLUTEN FREE/DAIRY FREE

• GLUTEN FREE:

Substitute regular flour for gluten free flour.

• DAIRY FREE:

Substitute butter with Vegan Butter/Parev Margarine
Substitute milk with non dairy milk alternative – I used Cashew Milk
Substitute cream with Rich’s Non Dairy Whip Topping/Orly Whip