Gluten-free Malva Pudding

This Malva pudding is the perfect treat, even if you're gluten intollerant.

Malva:
1 cup Woolworths Gluten Free Plain Flour
1 tsp baking soda
1 large egg
1/2 cup Caster sugar
1 tbsp Apricot jam
1 tbsp Apple cider vinegar
1 tbsp coconut oil or butter
1 cup rice / soya / almond milk
1 pinch salt

Sauce:
(you can freeze any left over Malva sauce)
1/3 cup Caster sugar
1/2 cup rice /almond / soya milk
1/2 cup coconut oil or butter
1/2 cup hot water
1 tsp vanilla essence

In a bowl, sift flour, bicarbonate of soda and salt.

In another bowl, beat together egg, sugar, jam, coconut oil / butter and vinegar until light and fluffy. Then beat the dry ingredients into the wet ingredients until combined. Do not overmix.

Now, add preferred milk & whisk into the mixture for 30 seconds. Pour the batter into a small stainless steel bowl (not the instant pot bowl) and cover the small bowl with foil to ensure no water or steam gets inside.

Place the trivet in the bottom of the instant pot inner and fill the instant pot inner with 2 cups of water.

Now place the Malva pudding (in the small bowl) on top of the trivet. Close the Instant Pot lid and set to manual Pressure Cook for 30 – 40 minutes, with natural release. You can check the pudding after 30 minutes, if the mixture is still a bit raw, then reseal with a fresh piece of foil and place back in the Instant Pot for another 10 minutes.

While the Malva pudding finishes up, heat the sauce ingredients in a pan on the stove until melted and sugar is dissolved.

When the pudding is done and all the steam is released, remove and pour over the sauce. The pudding is best served warm or at room temperature. Enjoy!