Malva Pudding

Malva Pudding

Pudding
250ml castor sugar
2 large eggs
15ml smooth apricot (or a little more if you want)
185g cake flour (plain flour)
5ml bicarbonate of soda
pinch of salt
30ml/30g butter of margarine
125ml milk

Sauce
250ml cream (single or double)
125ml butter
125ml/125g sugar
Optional - 125ml water, orange juice or sherry

Beat the caster sugar and eggs until fluffy and light.
Beat in the apricot jam.
Sift the flour, bicarb and salt together 3 times. (Important)
Melt the butter or margarine with the milk over low heat.
Fold the flour mixture and the milk mixture alternatively into the egg mixture.
Pour the batter into a greased ovenproof dish.
Bake the pudding at 180C for about 40 minutes, or until knife inserted in the centre comes out clean.
Place all the ingredients for the sauce into a saucepan and stir over moderate heat until the butter has melted and the sugar has dissolved.
Do not allow the mixture to boil.
Remove the pudding from the over, pierce it in a number of places with a skewer and pour the hot sauce over it immediately.
Serve hot or cold, with cream.
Can be baked the day before needed and warmed in the microwave for approximately 5 minutes.