Malva Pudding

Preheat the oven to 180°C and grease a baking dish with a thin layer of butter.

Beat the eggs with 200 g sugar and the apricot jam until smooth and pale.

Melt 30 g butter, mix it with the white vinegar and 250 ml milk, then pour into the egg mixture.

Sift the flour with the baking soda and salt, add to the wet mixture and stir just until no lumps remain.

Pour the batter into the prepared dish and bake for 45–60 minutes, until the top is golden brown and a skewer comes out dry.

While the pudding is baking, heat the remaining 250 ml milk, the boiling water, 100 g sugar and 15 g butter in a saucepan over low heat, stirring until the sugar fully dissolves.

Remove the hot pudding, pierce the surface with a skewer in several places, and slowly pour over all the hot sauce so it soaks in; let stand for 10 minutes and serve warm.