Turn malva pudding and custard into a delicious trifle perfect for a crowd.

Ingredients

Malva Pudding Sauce

• 375 ml (1½ cups) cream
• 125 g (125 ml) butter, cut into blocks
• 200 ml (250 ml) dark brown sugar
• 1 ml (¼tsp) salt
• 15 ml (1 Tbsp) Rhodes Quality Apricot Jam

Malva Pudding Batter

• 30 g (2 Tbsp) butter
• 100 ml (⅓ Cup + 4 tsp) dark brown sugar
• 45 ml (3 Tbsp) Rhodes Quality Apricot Jam
• 1 egg
• 5 ml (1 tsp) bicarbonate of soda
• 125 ml (½ Cup) milk
• 250 ml (1 Cup) cake flour
• 1 ml (¼ tsp) salt
• 20 ml (4 tsp) vinegar

Jelly

• 1 x 40 g box Rhodes Quality Trotters Raspberry Jelly

Custard

• 90 ml (6 Tbsp) Hinds Vanilla Custard Powder
• 90 ml (6 Tbsp) Sugar
• 1 lt (4 cups) Milk, divided

To assemble

• 2 x 410g cans Rhodes Quality Peach Slices, drained
• 250 ml (1 cup) fresh cream, softly whipped

Method

Malva Pudding Sauce

1. 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.

Malva Pudding Batter

1. Cream the butter and the sugar together until the butter is pale and soft.
2. Beat in the Rhodes Quality Apricot Jam.
3. Beat in the egg.
4. Dissolve the bicarbonate of soda into the milk.
5. Sift the cake flour and the salt together and add to the batter, alternating with the milk.
6. Beat in the vinegar.
7. Spoon the batter into two cake pans that have been sprayed with non-stick spray.
8. Pour half of the sauce over the batter.
9. Bake the Malva Puddings in an oven preheated to 180°C for 40 minutes or until risen and golden.
10. Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.
11. Leave to cool.

Jelly Layer

1. Prepare the Rhodes Quality Trotters Raspberry Jelly as per package instructions and pour into the bottom of a trifle bowl.
2. Refrigerate until set.

Custard

1. To prepare the custard, mix Hinds Vanilla Custard powder, sugar and 125 ml (½ cup) of the milk together.
2. Bring the remaining milk to the boil in a saucepan.
3. Pour the custard mix into the boiling milk, stirring well until thickened.
4. Cool.

To assemble

1. Carefully remove one malva pudding and place on top of the jelly.
2. Add layer of Rhodes Quality Peach Slices.
3. Add a layer of prepared custard.
4. Repeat with the remaining malva pudding, peach slices and custard.
5. Refrigerate to set.
6. To serve, add a layer of whipped cream and decorate as desired.