Malva pudding

🍮 Soft apricot-jam pudding, soaked with a warm cream sauce as soon as it comes from the oven.

Ingredients

• 🌾 250 g wheat flour
• 🍚 200 g sugar
• 🥚 2 medium eggs
• 🍑 30 g apricot jam
• 🥛 250 ml milk
• 🧈 30 g melted, cooled butter
• 🍋 15 ml white vinegar
• 🧁 5 g baking soda
• 🧂 2 g fine salt
• For the sauce: 200 ml heavy cream, 100 g butter, 100 g sugar, 80 ml water and 5 ml vanilla

Preparation

Preheat the oven to 180 °C conventional heat and butter a baking dish about 20 × 25 cm. Measure all ingredients before mixing.

Whisk the eggs and sugar for 2 to 3 min until lighter. Mix in the apricot jam, then the cooled melted butter.

Mix the milk and vinegar in one bowl. In another, sift the flour, baking soda and salt.

Add the dry ingredients to the eggs, alternating with the soured milk in two or three additions. Mix only until no pockets of flour remain.

Pour into the dish and bake for 35 min. The top should be dark brown and the centre springy to a light touch; a skewer should not carry liquid batter. If needed, extend baking in 5 min increments and add that time to the total.

During the final 15 min, gently heat the cream, butter, sugar, water and vanilla in a saucepan. Stir until butter and sugar melt without a hard boil.

When the pudding comes out of the oven, prick it several times with a skewer. Slowly pour the hot sauce over the surface in several passes so it can soak in.

Rest for 10 min and serve warm with a spoon. The 1 h 05 min total includes 20 min preparation, 35 min baking and 10 min resting.