Irish coffee malva pudding

Irish coffee malva pudding

Ingredients Malva

200g sugar
2 eggs
30ml (2 tbsp) apricot jam
15ml (1 tbsp) butter, melted + extra, to grease
10ml (2 tsp) white wine vinegar
180g cake flour
5ml (1 tsp) bicarbonate of soda
2,5ml (½ tsp) salt
80ml (1/3 cup) milk

Ingredients Irish sauce

125ml (½ cup) fresh cream
60ml (4 tbsp) Irish whiskey
30ml (2 tbsp) brewed strong coffee
100g brown sugar
30ml (2 tbsp) butter
ready-made fresh custard, to serve

Method

Preheat the oven to 180˚C. Grease a 26cm x 16cm rectangular ovenproof dish (or any other similarly sized dish) generously with butter and set aside until needed.

Beat the 200g sugar and eggs together with an electric mixer until pale and fluffy, then beat in the apricot jam, melted butter and white wine vinegar. In a medium bowl, sieve together the cake flour, bicarbonate of soda and salt. Gently fold the dry ingredients into the egg mixture, along with the milk. Mix with a spatula until just combined – be careful not to beat or mix vigorously.

Pour the batter into the prepared dish and bake in the preheated oven, 30 minutes, until brown and risen.

While the malva pudding bakes, make the Irish coffee sauce by combining all of the ingredients in a small pot and bringing to a boil, stirring until all of the sugar has melted. As soon as the pudding comes out of the oven, pour the sauce over it and allow to rest, about 10 – 15 minutes, before serving with warm custard.

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