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.
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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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Preheat oven to 175 C. In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.
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Make the sauce first: in a saucepan, combine the cream, milk, butter, sugar, cocoa powder and Rhodes Quality Apricot Jam.
Whisk over a medium heat then bring to the boil, reduce the heat and simmer for 2 minutes. Remove from the heat and set aside.
In a large bowl, sift the cake flour, cocoa powder, sugar, bicarbonate of soda and salt together.
In a separate bowl, beat the egg, vinegar, milk, Rhodes Quality Apricot Jam and butter together and add to the dry ingredients. Beat for about 3 – 4 minutes until smooth and glossy.
Divide the batter evenly between 6 greased ramekins. Pour enough sauce into each ramekin to cover the batter and bake in a preheated oven at 180°C for 25 – 30 minutes.
Remove from the oven and cool for a few minutes before pouring over the remaining sauce.
Serve warm with fresh cream, custard or ice cream.
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