Malva pudding with custard

South Africa's favourite pudding: a light, apricot-jam sponge that soaks up a hot buttery cream sauce straight from the oven, so it ends up sticky and caramelised. Serve with plenty of custard.

Ingredients

• 200 g Caster sugar
• 2 Eggs
• 30 g Apricot jam
• 150 g Plain flour
• 5 g Bicarbonate of soda
• 1 g Salt
• 30 g Butter, melted, plus extra for the dish
• 10 ml White wine vinegar
• 150 ml Milk
• 200 ml Double cream
• 100 g Butter
• 120 g Caster sugar
• 5 ml Vanilla extract
• 500 ml Custard, warmed

Method

1. Heat the oven to 180°C (160°C fan) and butter a 2 litre ovenproof dish.
2. Whisk the sugar and eggs until thick and pale, then whisk in the apricot jam.
3. Sift the flour, bicarb and salt together. Stir the melted butter and vinegar into the milk. Fold the flour and milk alternately into the egg mixture until smooth.
4. Pour into the dish and bake until risen, deep brown and a skewer comes out clean.
5. While it bakes, gently heat the cream, butter, sugar, vanilla and 80ml hot water, stirring, until the butter melts and the sugar dissolves.
6. As soon as the pudding comes out of the oven, prick it all over with a skewer and slowly pour over the hot sauce. Leave it to soak in.
7. Serve warm with hot custard.