MALVA PUDDING
250 g sugar
1 egg
15 g soft butter
2 tbsp smooth apricot jam
250 g cake flour
½ tsp bicarbonate of soda
1 pinch salt
250 ml milk
1 tsp vinegar

SAUCE
100 g butter
125 g sugar
3 tbsp water
1 tot amarula liqueur

Preheat the oven to 180°C

Place sugar, eggs, butter and jam in a mixing bowl beat until pale in colour

Sift together the flour, bicarbonate of soda and salt into the mixture

Mix together the milk and vinegar

Fold the milk mixture into the egg mixture

Grease 6 dariol moulds with butter

Pour the mixture into the buttered moulds and bake for 35 minutes

To make sauce place ingredients in a small saucepan and bring to the boil

Pour the sauce over the malva as they come out the oven and leave for 30 minutes

Serve with crème anglaise and a berry sorbet