South African Malva Pudding

For all the sweet-toothed story lovers.

Ingredients:

Cake:

3/4 cup honey

1/2 cup apple sauce

1 heaped tablespoon apricot jam

150 g all-purpose flour

1 teaspoon baking soda

1⁄2 teaspoon salt

1 tablespoon olive oil / butter (vegan butter also works great)

1 teaspoon lemon juice or apple cider vinegar

1⁄3 cup coconut milk

Sauce:

200 ml coconut milk (you can use fresh cream if you like)

100 g vegan butter

90g honey

1 heaped tablespoon smooth apricot jam

1⁄3 cup hot water

2 teaspoons vanilla extract

Method:

Preheat oven to 180 deg Celsius (350 deg F).

Grease a medium sized oven dish. (18 x 18 x 4 1/2 cm)

Sift dry ingredients, make a well, add the wet ingredients and whisk till smooth.

Pour into dish and bake until brown and risen (about 30-40 minutes).

Melt sauce ingredients on the stove. Remove cake, poke a bunch of holes in it with a fork or skewer, and pour sauce while cake and sauce are still hot.

Place pudding in still hot (but off) oven for sauce to soak in. It’ll be sticky and joyful. It needs to be eaten warm and you can have it with vanilla ice cream, if you like. I recommend it with dark, unsweetened coffee because we’re all about balance over here.