Amarula malva pudding with rooibos custard

For the malva sponge, preheat the oven to 180°C. Grease an 18cm x 18cm x 5cm dish or a 20cm-round dish.

Using electric beaters, beat the 180g castor sugar and 2 eggs together until pale and fluffy, about 5 minutes. Add the apricot jam and mix through. Add the 70g melted butter, vinegar and 80ml milk to the mixture and stir well to combine.

Sieve the flour, bicarbonate of soda and pinch salt together. Combine with the egg mixture until smooth. Pour into the greased dish and bake until golden brown and a skewer inserted into the centre comes out clean, about 30 minutes.

For the syrup, combine all of the ingredients together in a small saucepan. Bring to a boil, then remove from heat and set aside.

Take the malva sponge out of the oven, prick all over with a skewer and pour the warm Amarula syrup over the top.

For the custard, place the 400ml milk, vanilla essence and Rooibos tea bags in a medium saucepan and bring to a boil. Remove from heat and discard the tea bags. Combine the 40g castor sugar, 4 eggs and pinch salt and stir through the warm milk mixture. Place in a bowl over steaming hot water (not boiling) and stir with a wooden spoon until thickened, about 7 minutes. (Do not allow the water to touch the bottom of the bowl.) Strain through a fine sieve and serve with the warm malva pudding.