Malva Pudding
Total Time: 1 hrs 10 mins
Prep Time: 25 mins
Cook Time: 45 mins
Ingredients:
The pudding
· 6 1/2 ounces sugar (3/4 cup, 200 ml, or 180 g)
· 2 large eggs
· 1 tablespoon apricot jam
· 5 ounces all-purpose flour (150 g)
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 tablespoon butter (a generous tablespoon)
· 1 teaspoon vinegar
· 1/3 cup milk
1 - Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven - Adjust accordingly).
2 - Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
3 - Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
4 - Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
5 - Sieve, or simply mix together: the flour, soda and salt.
6 - Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
7 - Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
Vanilla Custard Sauce
· 2 cups whole milk
· 1/2 cup sugar
· 5 large egg yolks
· 1 teaspoon vanilla
Directions:
1. Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.
2. Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.
Chill until cold.
1. Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.
2. Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.
Chill until cold.
Note: Happy Trying!
