HERITAGE DAY – MALVA PUDDING WITH SALTED CARAMEL SAUCE

For the Malva pudding: 50g Flora Regular 100g sugar 1 eggs 15ml (2 tbsp.) apricot jam 5ml (2 tsp) white spirit vinegar 140g cake flour 1.5ml salt 5ml (2 tsp) cinnamon 5ml (2 tsp) bicarbonate of soda 250ml (2 cups) milk For the sauce: 192.5g cream 50g sugar 2.5ml (1 tsp) vanilla essence For the salted caramel: 50g brown sugar 30g Flora Regular 125ml (1 cup) cream 2.5ml (1 tsp) salt

For the Malva pudding: 150g Flora Regular 300g sugar 3 eggs 45ml (2 tbsp.) apricot jam 15ml (2 tsp) white spirit vinegar 420g cake flour 4.5ml salt 15ml (2 tsp) cinnamon 15ml (2 tsp) bicarbonate of soda 750ml (2 cups) milk For the sauce: 577.5g cream 150g sugar 7.5ml (1 tsp) vanilla essence For the salted caramel: 150g brown sugar 90g Flora Regular 375ml (1 cup) cream 7.5ml (1 tsp) salt

For the Malva pudding: 200g Flora Regular 400g sugar 4 eggs 60ml (2 tbsp.) apricot jam 20ml (2 tsp) white spirit vinegar 560g cake flour 6ml salt 20ml (2 tsp) cinnamon 20ml (2 tsp) bicarbonate of soda 1 000ml (2 cups) milk For the sauce: 770g cream 200g sugar 10ml (1 tsp) vanilla essence For the salted caramel: 200g brown sugar 120g Flora Regular 500ml (1 cup) cream 10ml (1 tsp) salt

For the Malva pudding: 250g Flora Regular 500g sugar 5 eggs 75ml (2 tbsp.) apricot jam 25ml (2 tsp) white spirit vinegar 700g cake flour 7.5ml salt 25ml (2 tsp) cinnamon 25ml (2 tsp) bicarbonate of soda 1 250ml (2 cups) milk For the sauce: 962.5g cream 250g sugar 12.5ml (1 tsp) vanilla essence For the salted caramel: 250g brown sugar 150g Flora Regular 625ml (1 cup) cream 12.5ml (1 tsp) salt

For the Malva pudding: 300g Flora Regular 600g sugar 6 eggs 90ml (2 tbsp.) apricot jam 30ml (2 tsp) white spirit vinegar 840g cake flour 9ml salt 30ml (2 tsp) cinnamon 30ml (2 tsp) bicarbonate of soda 1 500ml (2 cups) milk For the sauce: 1 155g cream 300g sugar 15ml (1 tsp) vanilla essence For the salted caramel: 300g brown sugar 180g Flora Regular 750ml (1 cup) cream 15ml (1 tsp) salt

For the Malva pudding: 350g Flora Regular 700g sugar 7 eggs 105ml (2 tbsp.) apricot jam 35ml (2 tsp) white spirit vinegar 980g cake flour 10.5ml salt 35ml (2 tsp) cinnamon 35ml (2 tsp) bicarbonate of soda 1 750ml (2 cups) milk For the sauce: 1 347.5g cream 350g sugar 17.5ml (1 tsp) vanilla essence For the salted caramel: 350g brown sugar 210g Flora Regular 875ml (1 cup) cream 17.5ml (1 tsp) salt

For the Malva pudding: 400g Flora Regular 800g sugar 8 eggs 120ml (2 tbsp.) apricot jam 40ml (2 tsp) white spirit vinegar 1 120g cake flour 12ml salt 40ml (2 tsp) cinnamon 40ml (2 tsp) bicarbonate of soda 2 000ml (2 cups) milk For the sauce: 1 540g cream 400g sugar 20ml (1 tsp) vanilla essence For the salted caramel: 400g brown sugar 240g Flora Regular 1 000ml (1 cup) cream 20ml (1 tsp) salt

For the Malva pudding: 450g Flora Regular 900g sugar 9 eggs 135ml (2 tbsp.) apricot jam 45ml (2 tsp) white spirit vinegar 1 260g cake flour 13.5ml salt 45ml (2 tsp) cinnamon 45ml (2 tsp) bicarbonate of soda 2 250ml (2 cups) milk For the sauce: 1 732.5g cream 450g sugar 22.5ml (1 tsp) vanilla essence For the salted caramel: 450g brown sugar 270g Flora Regular 1 125ml (1 cup) cream 22.5ml (1 tsp) salt

For the Malva pudding: 500g Flora Regular 1 000g sugar 10 eggs 150ml (2 tbsp.) apricot jam 50ml (2 tsp) white spirit vinegar 1 400g cake flour 15ml salt 50ml (2 tsp) cinnamon 50ml (2 tsp) bicarbonate of soda 2 500ml (2 cups) milk For the sauce: 1 925g cream 500g sugar 25ml (1 tsp) vanilla essence For the salted caramel: 500g brown sugar 300g Flora Regular 1 250ml (1 cup) cream 25ml (1 tsp) salt

For the Malva pudding: 550g Flora Regular 1 100g sugar 11 eggs 165ml (2 tbsp.) apricot jam 55ml (2 tsp) white spirit vinegar 1 540g cake flour 16.5ml salt 55ml (2 tsp) cinnamon 55ml (2 tsp) bicarbonate of soda 2 750ml (2 cups) milk For the sauce: 2 117.5g cream 550g sugar 27.5ml (1 tsp) vanilla essence For the salted caramel: 550g brown sugar 330g Flora Regular 1 375ml (1 cup) cream 27.5ml (1 tsp) salt

For the Malva pudding: 600g Flora Regular 1 200g sugar 12 eggs 180ml (2 tbsp.) apricot jam 60ml (2 tsp) white spirit vinegar 1 680g cake flour 18ml salt 60ml (2 tsp) cinnamon 60ml (2 tsp) bicarbonate of soda 3 000ml (2 cups) milk For the sauce: 2 310g cream 600g sugar 30ml (1 tsp) vanilla essence For the salted caramel: 600g brown sugar 360g Flora Regular 1 500ml (1 cup) cream 30ml (1 tsp) salt