• 50g melted butter
• 90g brown sugar
• 2 eggs (room temperature)
• 1 Tbsp apricot jam
• 120g all-purpose flour
• 1 tsp baking soda
• 125g Oshikandela Vanilla
• 125ml milk
• 1 tsp lemon juice or white vinegar

For the sauce:

• 100g butter
• 80g brown sugar
• 125ml boiling water

1. Prepare your oven for the goodness it’s about to receive by preheating it to 250°C.
2. Get that arm workout in by beating the eggs and sugar together in a bowl. Add the apricot jam and butter, mixing well.
3. Sift together the flour and baking soda. Gradually add this to the egg mixture, alternating with the combined Oshikandela Vanilla and milk. Mix until smooth.
4. Now for that spoonful of sour, mix in the lemon juice or vinegar.
5. Transfer the batter to a greased baking dish and bake for 10 minutes. Bring the heat down to 190°C and bake for 5 minutes. Turn the oven off and leave the pudding in there for another 5 minutes.
6. Time for the sauce. In a pot on medium heat, melt the butter and sugar, stirring until the sugar dissolves. Add the boiling water and mix well.
7. Remove the pudding from the oven. Then, like you’re pointing out the plot holes in a bad movie, poke tiny holes across the surface, and pour the sauce all over it. Leave the pudding in the turned off oven until it has soaked up all the lekker juices.

This adaptation is inspired by Ester Kocht's malva pudding recipe.