Chocolate malva pudding

Ingredients

• 1 and 1/4 cups Self Raising Flour
• 125 ml Milk
• 2 large tablespoons Apricot Jam
• 30 g Butter
• 80 g Sugar
• 1 teaspoon Bicarbonate of Soda
• 1 Egg
• pinch of Salt
• 20 ml White Wine Vinegar
• scant 1/4 cup Cocoa Powder
• For the Sauce
• 375 ml Fresh Cream
• 150 g Sugar
• 125 g Butter
• 1/4 cup Cocoa Powder

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Preparation

• Preheat your oven to 180c. Mix all the sauce ingredients together, add to a saucepan and bring to the boil. Simmer for 2 minutes, stirring all the time. Remove from the heat and set aside.
• Cream the Butter and Sugar together with a whisk or wooden spoon, until light and creamy. Add the Egg and beat again until light and fluffy. Beat in the Apricot jam.
• Add the Bicarb of Soda to the Milk. Sift the Flour and Salt together then add them to the Butter/sugar/egg mixture, along with the Milk. Mix well as you go, then add the Vinegar and mix it in well.
• Spoon the mixture into a greased 2 litre ovenproof dish with a lid. (foil will do if you don't have a lid). Pour over 1/2 the sauce, cover and bake for 25 minutes.
• Now pour the rest of the sauce over the half cooked pudding and bake uncovered for another 10-15 minutes. When the middle of the pudding is set, it's done. You will see the sauce bubbling up the sides as pictured below.
• To make this as a non-chocolate pudding, just leave the Cocoa Powder out of the sauce ingredients and add and extra 1/4 cup of Flour to the pudding mix.
• Serve hot with Ice Cream or fresh Cream.