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Lancewood Malva Pudding
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Lancewood Malva Pudding

Ingredients

Pudding:

250 ml castor sugar
2 extra large egg(s)
15 ml fine apricot jam
310 ml cake flour
5 ml bicarbonate of soda
salt , a pinch
30 g butter , melted
5 ml vinegar
125 ml milk

Sauce:

250 g LANCEWOOD® Cultured Cream
180 ml sugar
180 ml hot water
125 ml butter

 

For serving: 

LANCEWOOD® Mascarpone
LANCEWOOD® Double Cream Plain Yoghurt
ice-cream
custard

Method

Pudding:

Preheat the oven to 180°C and grease a 21 cm in diameter x 5 cm deep ovenproof dish.
 
Beat the castor sugar and eggs together until pale and light. Whisk continuously until smooth.

Add the apricot jam and mix in. Sift the dry ingredients together.

Mix the butter, vinegar and milk together. Add alternately with the dry ingredients to the egg and sugar mixture.

Pour into the prepared dish and bake for 40 – 45 minutes.   

Sauce:
Heat all the ingredients for the sauce together.

Pour about two thirds of the sauce over the pudding as soon as it comes out of the oven.

Prick the pudding all over with a fork and pull sides away from edges to allow sauce to run in.

Serve the remaining sauce with the pudding.   

To finish:
Serve with mascarpone, yoghurt, ice cream or custard.

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