- 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
- 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
- 30 ml (2 Tbsp.) Hinds Vanilla Custard Powder
- 30 ml (2 Tbsp.) sugar
- 500 ml (2 cups) milk, divided
- To make the sauce, place the cream, butter, sugar, salt and Rhodes Quality Apricot Jam in a medium saucepan.
- Stirring continually over a high heat, bring the sauce to the boil.
- Reduce the heat and simmer for two minutes.
- Remove from the heat and keep warm.
- Cream the butter and the sugar together until the butter is pale and soft.
- Beat in the Rhodes Quality Apricot Jam.
- Beat in the egg.
- Dissolve the bicarbonate of soda into the milk.
- Sift the cake flour and the salt together and add to the batter, alternating with the milk.
- Beat in the vinegar.
- Spoon the batter into an air fryer suitable pudding bowl/s that have been sprayed with non-stick spray.
- Pour half of the sauce over the batter.
- Pre-heat the air fryer on bake to 170°C and bake the pudding for 30 minutes.
- 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.
- To prepare the custard, mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
- Bring the remaining milk to the boil in a saucepan.
- Pour the custard mix into boiling milk, stirring well until thickened.
- Serve the malva pudding warm with the custard
Adjust cooking times and temperature to model air fryer if required.