|1 cup||castor sugar|
|1 tbsp||smooth apricot jam|
|1 1/4 cup||all-purpose flour|
|1 tsp||bicarbonate of soda|
|2 tbsp||butter — plus extra to grease the dish|
|1/2 cup||ClemenGold®️ mandarin juice — freshly squeezed|
|4||ClemenGold®️ mandarins — zested|
|1/2 cup||castor sugar|
|1/4 cup||ClemenGold®️ mandarin juice|
|2 tsp||orange liqueur — or vanilla essence|
Preheat oven to 180⁰C.
Grease the baking dish with butter.
Cream eggs, sugar and jam until light and fluffy.
Mix in the butter, vinegar, zest and juice.
Sift the dry ingredients together then add to the wet mixture. Mix until smooth and combined.
Pour the batter into the baking dish and bake for 30 min or until golden and cooked through.
While the pudding is baking, make the sauce. Heat all the sauce ingredients together. Stir to ensure the sugar is fully dissolved and butter is melted.
As the pudding comes out the oven, add the hot sauce to the hot pudding – add as little or as much sauce as you’d like. For a saucy malva pudding, add all of the sauce.
Serve warm with slices of ClemenGold®️ mandarins, fresh custard or ice cream.