Malva Pudding
by Irene Vlach
Ingredients
- 1 cup sucre
- 1 oeuf
- 1 Tbsp confiture aux abricots, lisse
- 1 cup farine
- 1 tsp baking soda
- pinch sel
- 1 Tbsp beurre
- 1 tsp vinaigre
- 1 cup lait
- 1 cip creme
- 6 oz beurre
- 1 cup sucre
- 1/2 cup eau, chaude
Instructions
Beat egg, sugar and jam together for 15'. In a separate bowl, sift together flour, soda and salt. Melt butter carefully in microwave, then add vinegar and set aside.
Add half of the milk to egg/sugar mixture and mix together. Then add half the flour mixture and blend ingredients together. Alternately mix in the rest of the milk, then the rest of the flour mixture. Add butter/vinegar mixture and mix well.
Pour mixture into a pyrex baking dish (about 8" in diameter) and cover with foil and bake for 45-60' 350 F. The pudding is cooked when it is a consitent rich brown in color. If it is still pale in the center on top, it will need to cook a little longer.
Melt togetger the ingredients for the sauce (from cream down) and pour over the pudding as it comes out of the oven. Let stand for several minutes, allowing sauce to soak into baked portion, then serve pudding.
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