Marshmallow Pudding (Malva Pudding)

By garciamoss

Ingredients

• 1 1/2 cups flour
• 1 teaspoon Baking Soda
• A pinch of Salt
• 2 eggs, room temperature
• 1 cup super-fine sugar (baking sugar)
• 1 heaping Tablespoon Apricot Jam
• 2 Tablespoons unsalted Butter
• 1 teaspoon White Vinegar
• 1/2 cup milk
• For the sauce
• 1 cup double (heavy) Cream
• 6 Tablespoons Butter
• 1/2 cup sugar
• 1/2 cup orange juice
• Handy tool: A baking dish that goes straight from oven to table.

Details

Adapted from manilaspoon.com

Preparation

Step 1

Preheat the oven to 350 F.

Sift together the flour, baking soda, salt. Set aside.

Beat the sugar and eggs until fluffy and light roughly 5 minutes. Beat in the Apricot Jam. When well incorporated stop the mixer.

While beating the sugar and eggs (assuming you are using a stand mixer), melt the butter with the vinegar and milk in low heat. It may curdle but don't worry about it. It won't affect the cake.

Fold the flour and milk mixture alternately into the egg mixture. Once everything is combined, pour the batter into a greased oven-proof dish (preferably one that can be brought to the table straight). Since I used a flexipan, I had to transfer the cake to a cake pan after baking but I suggest baking it in a dish that doubles as a serving plate so there's no trouble with transferring. Also since this is a poke cake, better to use a deep dish to allow the sauce to be fully absorbed by the cake.

Bake the pudding at the preheated oven for about 30-35 minutes or until a tester comes out clean.

Since I used quite a large flexipan - it only took about 30 minutes but if you're using a smaller or regular baking dish it may take up to 35-40 minutes.

During the last 10 minutes of baking, make the sauce. Place all the ingredients for the sauce into a sauce pan and stir over moderate heat until the butter has melted and the sugar has dissolved. Do not allow the mixture to boil. Remove the pudding from the oven, pierce it in a number of places with a skewer and pour the hot sauce over it immediately. Completely cover the cake with all of the sauce. I also pour the sauce on the edge/sides of the cake. I use a blunt knife to separate the cake from the dish and then pour the sauce on all its sides. That ensures that the whole cake is moist.