Malva pudding recipe
 A traditional Southern African pudding, this toffee-like sponge dessert is soaked in a sweet cream syrup which ups the ante in the sweetness stakes! Believe it or not, it welcomes serving with cream or a scoop of ice cream, if preferred. 150g/5½oz plain flour1½ tsp bicarbonate of soda2 tbsp apricot jam2 free-range eggs175g/6oz light brown sugar55g/2oz caster sugar200ml/7fl oz milk (preferably full-fat)50g/1¾oz melted butter, plus extra for greasing1 tbsp white wine or spirit vinegar 150g/5½oz plain flour 1½ tsp bicarbonate of soda 2 tbsp apricot jam 2 free-range eggs 175g/6oz light brown sugar 55g/2oz caster sugar 200ml/7fl oz milk (preferably full-fat) 50g/1¾oz melted butter, plus extra for greasing 1 tbsp white wine or spirit vinegar 200ml/7fl oz double cream100ml/3½fl oz milk (preferably full-fat)160g/5¾oz caster sugar80g/2¾oz butter1 tbsp vanilla extractcream or ice cream, to serve (optional) 200ml/7fl oz double cream 100ml/3½fl oz milk (preferably full-fat) 160g/5¾oz caster sugar 80g/2¾oz butter 1 tbsp vanilla extract cream or ice cream, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof ceramic or glass dish that is approximately 20x30cm/8x12in. Place the flour in a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, butter and vinegar. Alternate adding a bit of the milk mixture and a bit of the flour to the egg mixture, until everything is combined and forms a smooth batter.Pour the batter into the prepared dish, cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Then remove the tinfoil and return the sponge to the oven for another 10 minutes to brown the top. The edges will turn a dark brown which makes them caramel-like and chewy. (Err on the side of longer in the oven here so the sponge can absorb the sauce.)To make the sauce, heat all of the ingredients and 5 tablespoons water in a saucepan over a medium heat. Simmer for 2 minutes then turn off the heat.When cooked, remove the pudding from the oven and set aside for a few minutes. Pour over the hot sauce and leave to soak up for at least 10 minutes before serving. Serve the pudding with cream or ice cream, if desired. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof ceramic or glass dish that is approximately 20x30cm/8x12in. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof ceramic or glass dish that is approximately 20x30cm/8x12in. Place the flour in a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, butter and vinegar. Alternate adding a bit of the milk mixture and a bit of the flour to the egg mixture, until everything is combined and forms a smooth batter. Place the flour in a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, butter and vinegar. Alternate adding a bit of the milk mixture and a bit of the flour to the egg mixture, until everything is combined and forms a smooth batter. Pour the batter into the prepared dish, cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Then remove the tinfoil and return the sponge to the oven for another 10 minutes to brown the top. The edges will turn a dark brown which makes them caramel-like and chewy. (Err on the side of longer in the oven here so the sponge can absorb the sauce.) Pour the batter into the prepared dish, cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Then remove the tinfoil and return the sponge to the oven for another 10 minutes to brown the top. The edges will turn a dark brown which makes them caramel-like and chewy. (Err on the side of longer in the oven here so the sponge can absorb the sauce.) To make the sauce, heat all of the ingredients and 5 tablespoons water in a saucepan over a medium heat. Simmer for 2 minutes then turn off the heat. To make the sauce, heat all of the ingredients and 5 tablespoons water in a saucepan over a medium heat. Simmer for 2 minutes then turn off the heat. When cooked, remove the pudding from the oven and set aside for a few minutes. Pour over the hot sauce and leave to soak up for at least 10 minutes before serving. Serve the pudding with cream or ice cream, if desired. When cooked, remove the pudding from the oven and set aside for a few minutes. Pour over the hot sauce and leave to soak up for at least 10 minutes before serving. Serve the pudding with cream or ice cream, if desired. Recipe tips If preferred, add 2 tablespoons brandy to the sauce. This can be made in advance and reheated to serve, although we suggest it’s always best just out of the oven. The sponge will absorb more liquid so be sure to cover and reheat the pudding to avoid drying out. To serve leftovers, you will need to reheat the sponge as it will solidify.