For the malva sponge, preheat the oven to 180°C. Grease an 18cm x 18cm x 5cm dish or a 20cm-round dish.
Using electric beaters, beat the 180g castor sugar and 2 eggs together until pale and fluffy, about 5 minutes. Add the apricot jam and mix through. Add the 70g melted butter, vinegar and 80ml milk to the mixture and stir well to combine.
Sieve the flour, bicarbonate of soda and pinch salt together. Combine with the egg mixture until smooth.
Pour into the greased dish and bake until golden brown and a skewer inserted into the centre comes out clean, about 30 minutes.
For the syrup, combine all of the ingredients together in a small saucepan. Bring to a boil, then remove from heat and set aside.
Take the malva sponge out of the oven, prick all over with a skewer and pour the warm Amarula syrup over the top.
For the custard, place the 400ml milk and vanilla essence in a medium saucepan and bring to a boil. Remove from heat and discard the tea bags. Combine the 40g castor sugar, 4 eggs and pinch salt and stir through the warm milk mixture.
Place in a bowl over steaming hot water (not boiling) and stir with a wooden spoon until thickened, about 7 minutes. (Do not allow the water to touch the bottom of the bowl.) Strain through a fine sieve and serve with the warm malva pudding.
Preheat the oven to 180°C. Spray a 9×9 square dish* with non-stick spray. Set aside.
Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
Add the white vinegar to the soy milk and let it curdle. Then add that in along with the applesauce, apricot jam and coconut oil and mix into a batter. Use a hand whisk briefly to remove any large lumps. It’s okay if the apricot jam isn’t entirely mixed and has some little lumps.
Transfer the batter to your prepared baking dish.
Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
When the malva is almost finished cooking, start on your sauce.
Add the butter to a saucepan and melt it. Add the sugar and coconut cream and heat together until it reaches a simmer, stirring all the while. Remove from the heat and add the vanilla extract.
When the malva comes out the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut into squares.
Serve warm with vegan whipped cream or vegan ice cream.
Preheat the oven to 180°C. Butter a 2 litre (8 cup) capacity baking dish.
Using an electric mixer, beat the sugar, butter, jam and egg together until pale and fluffy.
Mix together the milk, vinegar and vanilla bean paste.
Sift together the flour, bicarbonate of soda and salt.
Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined.
Pour into prepared baking dish, cover with lightly greased foil and bake for 40-45 minutes, or until just firm and golden on top.
When the pudding is nearly ready, make the sauce.
Stir the hot water, cream, sugar and butter in a saucepan over medium heat until the butter melts and sugar dissolves. Add a little extra vanilla at this point.
Combine 1 tbsp water with the cornflour to make a slurry and add to the sauce.
Bring to just below the boil, then pour over the warm pudding.
Serve with lightly whipped cream or crème anglaise.
In a bowl, combine the flour, baking powder and baking soda. Set aside.
In a stand mixer beat the sugar, egg and salt until you have a thick and pourable batter, similar to the consistency of a melted milkshake.
Beat in the jam until incorporated, then mix in the melted butter and the vinegar.
Add ⅓ milk, then ½ the flour mixture. Mix to combine. Add another ⅓ milk and the rest of the flour. Mix to combine, then add the remaining milk and mix until smooth.
Divide equally between four greased pudding moulds.
Bake until deeply caramelised, brown and well risen, around 25–30 minutes.
While the puddings are in the oven, make the sauce. Gently heat the cream, sugar, butter and water, whisking until the butter is melted and the sugar has dissolved.
Keep warm while the puddings are baking, but do not allow to boil or to catch on the bottom.
Once the puddings are fully baked, remove from the oven and immediately make a cut in the top with the tip of a knife to create a space for the sauce. Pour the sauce into this cut, filling until each pudding can’t take any more.
Repeat with the remaining puddings, then go back and repeat the filling process until the sauce reaches the top of the puddings. You make have some excess sauce.
Make the crème anglaise. Heat the milk and the vanilla bean paste gently to scalding. Just before it bubbles, take the milk off the heat and remove any skin that may have formed.
Whisk the egg yolk and sugar in a bowl, then pour over the hot milk, stirring continuously.
Pour this mixture back into the pan, then heat over a low heat stirring continuously until it thickens slightly.
To test if the crème anglaise is thicken, remove the pan from the heat and draw the back of a spoon through the custard. It should coat the back of the spoon evenly and when you draw a finger through the custard, the trail should remain.
Strain the thickened crème anglaise through a sieve and into a bowl.
Transfer enough crème anglaise to a presentation plate to coat the bottom, then turn out the malva puddings on top of the crème anglaise.
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Preheat oven to 200 degrees C. Grease and flour a 9-inch cake pan.
Combine 1 cup sugar, egg, and 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add 1 cup milk and flour; beat until batter is smooth.
Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Combine 1 cup milk, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking.
Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.
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