Sunday spoil: Malva pudding with a salted caramel sauce

Serves 4

You’ll need: For the Malva pudding – 200g Flora Regular; 400g sugar; 4 eggs; 60ml apricot jam; 20ml white spirit vinegar; 560g cake flour; 6ml salt; 20ml cinnamon; 20ml bicarbonate of soda; 1-litre milk

For the sauce – 770g cream; 200g sugar; 10ml vanilla essence

For the salted caramel – 200g brown sugar; 120g Flora Regular; 500ml cream; 10ml salt

How to:

Preheat the oven to 180°C. Line and grease 25cm x 30cm deep baking tray.

Cream the Flora Regular and sugar until light and fluffy in a mixing bowl with an electric beater. Add the egg and beat until fluffy.

Add the jam and vinegar. Sift together the cake flour, salt, cinnamon and bicarbonate of soda. Add together with the milk to the butter mixture. Beat until smooth.

Spoon into the greased baking tray, bake for 30-40 minutes or until golden and cooked.

For the sauce; heat cream and sugar until it melts. Remove from the heat and add vanilla essence.

Pour the sauce over the top as soon the pudding comes out of the oven.

For the salted caramel; Place the sugar, Flora Regular, cream and salt in a saucepan. Stir to dissolve the sugar before it starts to boil. Bring to the boil and cook for 5 minutes or until the sauce is thickened.

Serve the Malva pudding with salted caramel and fresh berries.

* Recipe & image by florastrongheart.co.za