South African Malva Pudding

• For the cake:
• 1 egg
• 1 cup (200 grams) sugar
• 1 tablespoon apricot jam
• 1 tablespoon unsalted butter
• 1 teaspoon vinegar (I used apple cider)
• 1 cup whole milk
• 1 cup flour
• 1 teaspoon baking soda
• 1 pinch salt (generous)
• For the sauce:
• 3/4 cup heavy cream
• 135 grams (about 9 tablespoons) unsalted butter
• 112 grams (about 1/2 cup plus 1 tablespoon) sugar
• 3/8 cup (6 tablespoons) water
• 1 pinch salt (generous)

1. Grease an 8- or 9-inch square baking dish and heat the oven to 350u0b0 F (180u0b0 C). In the bowl of a stand mixer or working with electric beaters, beat the egg with the sugar very well, until the sugar is dissolved and the mixture is pale in color and greater in volume, 2 to 3 minutes on medium speed. Add the jam and mix to combine.
2. Melt the butter and add the vinegar. Mix it with the milk. In a separate bowl, sift together the flour, baking soda, and salt.
3. With the mixer running on low, add the milk mixture and the flour mixture, alternating, in 5 parts (starting and ending with the milk).
4. Transfer the batter to the baking dish, cover with aluminum foil, and bake for 45 minutes, or until the pudding is nicely browned and set. When the pudding is almost done, make the sauce.
5. In a small saucepan, melt all of the ingredients together.
6. Pour over the pudding as soon as it comes out of the oven and wait for the liquid to absorb. Serve warm.

cake, egg, sugar, apricot, unsalted butter, vinegar, milk, flour, baking soda, salt, heavy cream, butter, sugar, water, salt

Taken from food52.com/recipes/65334-south-african-malva-pudding (may not work)