Name: Apple malva pudding
Yield: 7 servings
Cuisine: Bake
Ingredients: 30.00 ml butter; 500.00 ml sugar; 2.00 eggs extra-large; 10.00 ml lemon juice; 10.00 ml Bicarbonate of soda; 10.00 ml jam apricot; 500.00 ml flour cake; 500.00 ml milk; 420.00 g pie apples tinned; 0.00 water boiled; 250.00 ml sugar; 250.00 ml cream; 125.00 ml butter or margerine

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Ingredients (13)

BATTER

30.00 ml	butter
500.00 ml	sugar
2.00	eggs — extra-large
10.00 ml	lemon juice
10.00 ml	Bicarbonate of soda
10.00 ml	jam — apricot
500.00 ml	flour — cake
500.00 ml	milk
420.00 g	pie apples — tinned

Syrup

0.00	water — boiled
250.00 ml	sugar
250.00 ml	cream
125.00 ml	butter — or margerine

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Method:

Preheat oven to 180 °C and grease a 33 x 20 cm ovenproof dish with butter.
Cream the butter and sugar and add the eggs one by one.
Beat in the lemon juice, bicarbonate of soda and apricot jam.
Stir in the flour, alternating with the milk.
Pour the batter into the prepared dish.
Drain the pie apples well, reserving the syrup.
Press the apples into the batter and bake for one hour or until golden brown and cooked.
Meanwhile, pour the reserved syrup from the pie apples into a measuring cup and top up to 250 ml with boiling water.
Add the sugar, cream and butter and heat over low heat until the sugar has dissolved.
Bring to the boil and simmer gently for five minutes.
Pour the syrup over the hot pudding as it comes out of the oven and allow to soak for 20 minutes.
Serve with cream or ice cream and custard.