|250 ml||castor sugar|
|15 ml||jam — smooth, apricot|
|315 ml||flour — cake|
|5 ml||bicarbonate of soda|
Preheat the oven to 180°C.
Beat the castor sugar and eggs until light and creamy, then beat in the apricot jam.
Sift together the dry ingredients. Melt 30ml butter and mix it with the vinegar and milk.
Alternating, fold the dry ingredients and the milk mixture into the creamed mixture. Pour into a greased baking pan and bake for about 45 minutes.
Prepare the sauce: Place all the ingredients in a saucepan, stirring until all the sugar has dissolved, but do not bring to the boil.
Prick the pudding with a fork as soon as it comes out of the oven and pour over the sauce. Serve warm with cream or custard.
Malva pudding with white miso and marmalade
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