Malva Pudding

2 large eggs

3/4 cup brown sugar

3 Tbs apricot jam

2 Tbs melted butter

2/3 cup full cream milk

1 tsp vinegar

1 cup cake flour

1 tsp bicarbonate

1 pinch salt

Sauce:

80 ml cream

40 ml water

1 Tbs butter

80 ml brown sugar

Topping:

250 ml fresh cream - to whip

60 ml icing sugar 

Preheat the oven to 180ºC.

Beat the sugar and eggs together until the sugar has dissolved.

Add the apricot jam and melted butter and whisk/beat to combine.

Stir the vinegar into the milk and then pour that into the egg mixture and stir through.

Sift the dry ingredients and whisk together before adding to the wet ingredients. Whisk to form a smooth batter.

Line a muffin baking tray with large, high-sided cupcake casings.

Pour equal amounts of the batter into each of the 12 casings.

Bake in the oven for 15 – 18 minutes, check if they are done by inserting a knife into the middle of one of the centre cup cakes and if it comes out clean, they are done.

Whilst the cup cakes are in the oven, place all the sauce ingredients into a saucepan and heat gently, stirring continuously, until the sugar has dissolved, then remove from the heat.

Once the cup cakes are done, remove from the oven, poke several wholes over each surface and pour 1 tablespoon of sauce over each cup cake.

Allow to cool completely in the muffin tray before adding the topping.