Malva Pudding

Instructions

1. 1 Preheat the oven to 180 degrees Celsius and grease a medium baking dish with butter, then beat the sugar and eggs together with an electric mixer for three to four minutes until the mixture is pale, thick, and fluffy enough to hold a ribbon trail.
2. 2 Add the apricot jam, melted butter, and white vinegar to the egg mixture and beat until well combined, ensuring the jam is fully incorporated without any lumps remaining in the batter.
3. 3 Sift the flour, baking soda, and salt together, then fold the dry ingredients into the wet mixture in two additions, alternating with the milk, stirring gently until a smooth, pourable batter forms without overmixing.
4. 4 Pour the batter into the greased baking dish and bake in the center of the oven for thirty to thirty-five minutes until the top is deeply golden brown and a skewer inserted into the center comes out clean with just a few moist crumbs.
5. 5 While the pudding bakes, prepare the sauce by combining the cream, butter, sugar, hot water, and vanilla in a saucepan over medium heat, stirring until the butter melts and the sugar dissolves into a smooth, pourable cream sauce.
6. 6 Remove the pudding from the oven, immediately poke holes all over the surface using a skewer or fork, then pour the entire pot of hot cream sauce slowly and evenly over the pudding, allowing each pour to soak in completely before adding more.
7. 7 Let the pudding rest for ten minutes so the sauce absorbs fully into the sponge, creating an impossibly moist and sticky texture, then serve warm in generous scoops with a drizzle of extra cream, custard, or vanilla ice cream.