Malva poeding

As jy reeds by kook-en-geniet 'n draai gemaak het, en daarna jou ma en vir Dot vra vir 'n resep en steeds nie een het nie dan wend jy jou natuurliksgewys na die groot wye web...
...daar aangekom sien ek hierdie resept en probeer dit op my uitlandse skoonfamilie - hulle was hooked op ons nederige SAner winter poeding met "custard-sonder-klonte" soos my pa daarna verwys. Belangrik was om 'n resep te vind wat koeksoda en nie bakpoeier gebruik.

(van hier af: https://www.theprettyblog.com/food/2-marvellous-malva-puddings/)

Ingredients:

For the batter:

• 250 ml flour
• 15 ml bicarbonate of soda
• 250 ml sugar
• 1 egg
• 15 ml apricot jam
• 15 ml vinegar
• 15 ml melted butter
• 250 ml milk

For the sauce:

• 125 ml cream
• 125 ml milk
• 50 ml sugar
• 125 ml hot water
• 125 g butter

Method:

1. Set oven at 180°C. Grease, with butter, an ovenproof glass or porcelain container approximately 23cm x 23cm x 5cm.  Do not use an aluminum, enamel or any metal container.
2. Cut a piece of aluminum foil to cover it while the pudding is in the oven and grease it well with butter on one side.
3. Sift the flour and the bicarb into a bowl and stir in the sugar.
4. In another bowl beat the egg very well and add the remaining ingredients (excluding those for the sauce) one by one, beating well .  Using a wooden spoon beat the wet ingredients into the dry ingredients and mix well.
5. Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes in the present oven until well risen and brown If not sufficiently baked the dessert will not take up all the sauce making it stodgy inside.
6. When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar and butter.  When the pudding is done, remove from the oven, take off the foil and pour over the sauce.  The pudding will take up all the sauce.  Serve hot, warm or at room temperature, though warm is best, with a little thin cream or a vanilla custard.