Ingredients

Sauce

• 375 ml (1½ cup) cream
• 125 g butter, cut into blocks
• 250 ml (1 cup) dark brown sugar
• 1 ml salt
• 15 ml (1 T) Rhodes Quality Apricot Jam

Batter

• 30 g (2 T) butter
• 100 ml (⅓ C + 4 t) dark brown sugar
• 45 ml (3 T) Rhodes Quality Apricot Jam
• 1 egg
• 5 ml (1 t) bicarbonate of soda
• 125 ml (½ C) milk
• 250 ml (1 C) cake flour
• 1 ml (¼ t) salt
• 20 ml (4 t) vinegar
• Custard
• 30 ml (2 Tbsp.) Hinds Vanilla Custard Powder
• 30 ml (2 Tbsp.) sugar
• 500 ml (2 cups) milk, divided

Method

1. To make the sauce, place the cream, butter, sugar, salt and Rhodes Quality Apricot Jam in a medium saucepan.
2. Stirring continually over a high heat, bring the sauce to the boil.
3. Reduce the heat and simmer for two minutes.
4. Remove from the heat and keep warm.
5. Cream the butter and the sugar together until the butter is pale and soft.
6. Beat in the Rhodes Quality Apricot Jam.
7. Beat in the egg.
8. Dissolve the bicarbonate of soda into the milk.
9. Sift the cake flour and the salt together and add to the batter, alternating with the milk.
10. Beat in the vinegar.
11. Spoon the batter into an air fryer suitable pudding bowl/s that have been sprayed with non-stick spray.
12. Pour half of the sauce over the batter.
13. Pre-heat the air fryer on bake to 170°C and bake the pudding for 30 minutes.
14. Remove from the air fryer and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.
15. To prepare the custard, mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
16. Bring the remaining milk to the boil in a saucepan.
17. Pour the custard mix into boiling milk, stirring well until thickened.
18. Serve the malva pudding warm with the custard

Servings

serves 6

cooking tip

Adjust cooking times and temperature to model air fryer if required.