Malva Pudding with Rooibos Sauce

Ingredients

• 60g unsalted butter, plus extra for greasing

• 120g plain flour

• 1 tsp baking powder

• 220g dark brown soft sugar

• 1 tbsp vanilla extract, plus 1 tsp

• 2 large eggs

• 2 tbsp apricot jam

• 240ml milk

• 1 tsp white wine vinegar

• 1 tsp bicarbonate of soda

• 4 rooibos teabags

• 250ml double cream or whipping cream

• 110g light brown soft sugar

• 460g tub vanilla ice cream, to serve (optional)

8 servings — including ice cream

Calories~625 kcal

Protein~7 g

Carbs~81 g

Fat~30 g

Sugar~63 g

Total recipe

Calories~5,000 kcal

Protein~55 g

Carbs~650 g

Fat~240 g

Fiber~5 g

Sugar~500 g

Method

• Step 1

  Preheat the oven to 180°C/160°C fan/gas 4 and grease a deep 20 cm x 20 cm baking dish.

• Step 2

  Combine the flour and baking powder in a bowl. In a separate bowl, whisk the dark brown sugar, 1 tbsp vanilla extract, eggs and jam until pale. Stir in the milk until well combined. Fold in the flour mixture, a little at a time, to make a smooth batter. Add the vinegar and bicarbonate of soda and give it a final mix. Pour the batter into the baking dish and bake for 30-40 mins, until the sponge is golden-brown all over.

• Step 3

  Meanwhile, combine the teabags, cream, light brown soft sugar, remaining 60g butter and 1 tsp vanilla extract in a small pan with 120ml water. Place over a low heat, bring to a gentle simmer and cook for 5 mins until syrupy. Discard the teabags.

• Step 4

  Allow the pudding to cool for a few minutes, then pour over half the sauce. Spike the pudding all over with a fork and pour over the remaining sauce.

• Step 5

  Cut into slices and serve warm with ice cream, if liked.