- 1 cup castor sugar
- 2 eggs (room temp)
- 1 tablespoon smooth apricot jam
- 1 ¼ cups cake flour
- 1 teaspoon bicarb of soda
- pinch salt
- 2 tablespoons Wilson’s Butter Flavoured Oil
- 1 tablespoon vinegar
- 125ml milk
- 250ml cream
- 125ml Wilson’s Butter Flavoured Oil
- 125ml sugar
- 125ml water/ Orange juice / Brandy
Set oven to 190°C. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency.
Sift dry ingredients into separate bowl.
Gently heat your Wilson’s Butter Flavoured Oil a medium heat and add the vinegar and milk. Allow to cool. Now add the egg mixture and the stove mixture to the sifted ingredients and mix until well combined.
Grease an ovenproof casserole dish that takes 2L with your Wilson’s Butter Flavoured Oil and pour your Malva Pudding mixture in.
Bake at 190°C for 45 mins until the top is nicely browned.
For the sauce:
Heat all the sauce ingredients together in a small pot over a medium heat, stirring regularly and pour over the pudding before serving, preferably while it’s still hot.
Serve with custard.
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