South African Malvapoeding (Marshmallow Pudding)

Recipe View Preheat oven to 350°F (175°C). Grease a 1-quart oven-proof baking dish. (5 minutes)

Recipe View In a small saucepan, heat milk, 2 tablespoons butter, and vinegar over low heat until butter is melted. Remove from heat and set aside. (5 minutes)

Recipe View In a separate bowl, sift together flour, baking soda, and salt. Set aside. (5 minutes)

Recipe View In a large bowl, beat superfine sugar and eggs together with an electric mixer on high speed until light and fluffy, about 5 minutes. Gradually beat in apricot jam. (10 minutes)

Recipe View Using a spatula, gently fold the flour mixture into the egg mixture alternately with the warmed milk mixture until just combined. Pour batter into the prepared baking dish. (5 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. (45 minutes)

Recipe View While the pudding is baking, prepare the sauce. In a saucepan, heat heavy cream, 1/2 cup butter, 1/2 cup white sugar, and water (or orange juice/sherry) over medium heat until butter is melted and sugar is dissolved. Do not allow the mixture to boil. (10 minutes)

Recipe View Once the pudding is done, remove it from the oven and immediately pierce it several times with a skewer or fork. Pour the hot cream mixture evenly over the pudding. (5 minutes)

Recipe View Serve hot or cold, ideally with a dollop of fresh cream or vanilla ice cream.