COCONUT MALVA PUDDING

For the Coconut Malva Pudding: Preheat the oven to 160 °C. Grease an oven dish with non-stick spray. Sift together the Master Sweet Batter and bicarbonate of soda. Whisk together the water, eggs, apricot jam and vinegar. Add the wet ingredients to the dry ingredients and mix gently to combine. Whisk for ± 1 minute to form a smooth batter. Pour the batter into the prepared dish and cover tightly with foil. Place on a rack in the centre of the oven and bake for ± 30 minutes or until the sponge is cooked through in the centre. (Bake immediately. Do not let the batter stand for longer than 10 minutes before baking.) For the Sauce: Add the butter/margarine, coconut milk and sugar to a saucepan. Bring to a simmer, melting the butter and dissolving the sugar. Simmer for ± 5 minutes, stirring occasionally. Remove the sponge from the oven. Remove the foil and prick the sponge with a fork. Gently pour the hot sauce evenly over the sponge. Cover again with foil and allow to stand for ± 10 minutes to absorb the sauce. For the Passion Fruit Custard: Whisk the Instant Custard Powder into the milk in a large bowl for ± 2 minutes or until thickened. Add the pulp and mix through. Remove the foil and spoon the sponge into bowls. Pour the custard over when ready to serve. Chef's Tip: For a slightly thicker dessert custard, use 1.25 litres (5 cups) of milk with 250 g (½ sachet) of Instant Custard Powder.