Malva Pudding

For the malva pudding:

Preheat oven to 350 F. In a stand mixer or with a hand held beater, combine sugar and eggs until thick and lemon colored. Add the apricot jam and mix to combine. Set aside.

In another bowl, sift together the flour, baking soda and salt.

In a smaller bowl, combine the milk, vinegar and butter.

Alternate adding milk mixture and flour mixture into the eggs and sugar. Beat well until combined thoroughly.

Pour into an oven-proof 9×9 inch (or similar square pan) dish and cover with foil.

Bake for 45-50 minutes.

In the meantime, make the sauce, recipe below.

For the sauce:

Over low heat, melt butter. Mix in condensed milk and hot water, then take off heat once ingredients are combined. Add vanilla. Spoon over warm, baked pudding.

For the custard:

Beat egg yolks in a bowl and beat until until uniform pale yellow. Set aside.

In a saucepan, over medium-high heat, whisk milk/cream and sugar continuously until it slowly bubbles but does not reach the boil point.

Temper the the egg yolks by slowly streaming a couple of ladles of the hot milk mixture into the egg yolks, being careful not to scramble the eggs. (I take my milk off the heat during this process). Then pour egg mixture back into the saucepan and again over medium heat, whisk until the custard starts to reach a thick consistency, being able to coat the back of a spoon, about 8 minutes (160°-170° F on a food safe thermometer).

Stir in vanilla. Strain custard into a bowl through a fine-mesh sieve, if needed.

Serve custard warm with warm malva, cold with cold malva, or switch it around to suit your tastes!

(Recipe adapted from Krista Prince.)