Malva Pudding

• 1 cup sugar
• 1 egg
• 1 tablespoon unsalted butter
• 1 tablespoon smooth apricot jam
• 1 cup plus 3 tablespoons cake flour
• 1 teaspoon baking soda
• 1 cup milk
• 2 tablespoons white vinegar
• 2 teaspoons pure vanilla extract
• Sauce
• 1/2 cup heavy cream, whipped
• 1 cup heavy cream
• 3 ounces unsalted butter
• 3/4 cup sugar
• 1/4 cup milk

1. Preheat oven to 350 degrees.
2. Butter a shallow 6-cup baking dish.
3. Beat the sugar, egg, butter and jam together until pale and fluffy.
4. Slowly beat in the flour, baking soda, milk, vinegar and vanilla until completely blended.
5. Pour into the baking dish, and bake for 20 to 25 minutes, until the pudding begins to pull away from the sides of the dish and a toothpick inserted in the center of the pudding is clean.
6. Combine the sauce ingredients in a saucepan, and heat only long enough to melt the butter.
7. Pour the sauce over the pudding as it comes out of the oven, and allow it to be absorbed.
8. Serve the pudding warm with softly whipped cream.

sugar, egg, unsalted butter, smooth apricot, cake flour, baking soda, milk, white vinegar, vanilla, sauce, heavy cream, heavy cream, butter, sugar, milk

Taken from cooking.nytimes.com/recipes/4925 (may not work)