Crème caramel malva pudding

This is the perfect two-in-one dessert – the crème caramel acts as the custard that you would traditionally serve with a classic malva pudding. Add some lemon or orange rind to the caramel for a citrus flavour, or a few crushed bay leaves – but remember to remove the bay leaves before spooning the batter on top for baking.

8

Serves Preparation time 15 minutes Cooking time 35 minutes

YOU NEED

FOR THE CRÈME CARAMEL LAYER

• 100 g sugar

• 2 eggs

• 5 egg yolks

• 220 g condensed milk

• 1 x 385 g tin evaporated milk

• 2 teaspoons (10 ml) vanilla extract

FOR THE MALVA PUDDING LAYER

• 160 g sugar

• 2 eggs

• 1 tablespoon (15 ml) apricot jam

• 1 tablespoon (15 ml) butter, melted

• 1 teaspoon (5 ml) vinegar

• 85 ml milk

• 150 g cake flour

• 1 teaspoon (5 ml) bicarbonate of soda

THIS IS HOW

Make the crème caramel layer Gently heat the sugar in a saucepan until golden brown. Pour into a greased 20 cm cake tin or Bundt tin. Whisk the remaining ingredients together and pour it over the caramel.

Make the malva pudding layer Beat the sugar and eggs until pale and creamy. Add the jam, butter, vinegar and milk and mix. Stir in the dry ingredients. Carefully spoon the batter on top of the crème caramel mixture in the cake tin. Preheat the oven to 160 ºC.

Place a clean dish towel in the base of a deep oven tray large enough to accommodate the cake tin. Place the cake tin in the tray and fill the tray with boiling water until it comes halfway up the side of the cake tin.

Bake for 35 minutes. Remove the tin from the water and allow to cool, before inverting it onto a plate to serve.