Serves 6 – 8 people, Preparation: 10 minutes to prepare and up to 1h 10 min to bake.
|250ml (1 cup)||Milk|
|1 Tbs (15g)||Butter|
|1 Tbs||Smooth Apricot Jam|
|1/2 cup (125ml)||sugar|
|15 ml||Apple cider vinegar|
|250ml (1 cup)||Entice Self Raising Rice Flour|
|250 ml (1 cup)||Cream|
|80ml (1/3 cup)||Milk|
|150ml (1/2 cup)||Sugar|
Preheat the oven to 160degC
Melt the butter, milk and apricot jam over low heat, or in the microwave.
Beat the egg and sugar in a bowl which is standing in hot water (helps dissolve the sugar) until light and fluffy.
Add vinegar to the milk – it curdles it, and quickly add the flour, giving it a quick whisk to combine.
Then add the milk/flour mix to the egg mix, and fold to combine.
Pour into a greased oven dish of 1- 1.5l capacity. Bake for 45 min to an hour until brown and dry.
Combine the syrup ingredients and allow to simmer for a few minutes on the stove top.
Prick the Malva pudding all over with a fork for the syrup to seep into.
Pour the hot syrup over the pudding and return to the oven for 10 minutes.
Enjoy on its own or serve with a good quality vanilla ice cream