Malva Pudding with Crème Fraiche and Blueberries
This is a simple, rich cake from South Africa. Enjoy with HALL Darwin Red Wine.

Serves Six

INGREDIENTS

Cake:
1 cup white sugar
1 egg
1 tablespoon blackberry jam
1 tsp baking soda
1 tsp baking powder
¼ teaspoon table salt
1 tbsp butter
1 tsp white vinegar
1 cup whole milk
6 buttered ramekins
5 oz blueberries
1 cup crème fraiche

METHOD

1) Beat the sugar and eggs together in a mixer until pale.  Add the jam and set aside.
2) In a small sauce pan over low heat, melt the butter and add the vinegar to it.
3) In a separate bowl, mix the dry ingredients together.
4) Add the butter and vinegar to egg mixture and then fold in the dry ingredients.
5) Pour the mixture into 6 ramekins and cover with parchment paper. Bake at 350F for 15-20 minutes or until a wooden skewer comes out clean when inserted.
6) As soon as the cakes are removed from the oven, pour the sauce over each and let stand at room temperature until you’re ready to serve.

To Serve:
Remove the cakes from the ramekins and place on a plate with a dollop of crème fraiche and blueberries


Sauce for Cake:
1 cup heavy whipping cream
6 oz unsalted butter
1 cup white sugar
½ cup hot water

METHOD

Combine all sauce ingredients in a sauce pan.  Bring to the boil, then lower the heat and simmer for a minute. Pour sauce over cakes as soon as they are removed from the oven.
Make sure you don't leave it unattended because it'll boil over very quickly and leave a very sticky mess!