Malva Pudding from South Africa

This is another South African classic dessert, best on cold nights with a glass of South African port, with the fire raging in the fireplace, the kids asleep in their rooms, the sheepskin rug on the floor...
This is what you need to have in your kitchen:
FOR THE CAKE PART
1 cup sugar
1 egg
1 tablespoon apricot jam
1 cup flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon white vinegar
1 cup milk

FOR THE SAUCY SAUCE
1 cup whipping cream (not whipped because we are not into that kinky stuff)
1/2 cup butter
1 cup white sugar1/2 cup hot water
Dash of brandy or whisky
1 teaspoon vanilla essence
This is what you have to do to make this veritable delight:  
Beat the egg and sugar well in a mixer. Add the jam, sifted flour, bicarbonate of soda, baking powder and salt. Melt the butter and add the vinegar. Add liquids to egg mixture alternately with the flour. Beat well and bake in a COVERED dish (that means it should have a lid) at 180 Celsius for 45 minute to 1 hour.  I cover it with foil.  It is important to use a covered dish otherwise the sauce won't soak into the cake.
Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.  You might have some sauce left over.  Don't feel you have to use it all if the cake is already saturated.  Serve with whipping cream or ice-cream. Man oh man, you will succumb to the pleasures of the taste sensations going on inside your mouth.

Cindy Vine is a South African living and working in Kyiv Ukraine.  She is the author of Hush Baby, Defective and The Case of Billy B.  All her books are available on Amazon in both Kindle and paperback format.