Preheat the oven to 180 C (350F)

Using an electric mixer beat the egg, sugar and jam on medium-high for about 5 minutes

In a separate bowl sift the flour, bicarb and salt.

Melt the butter in the microwave and then add the vinegar.

Whilst the mixer is still going on slow alternate between adding the sifted flour and the milk in parts until it’s well combined.

Add the butter and vinegar mixture and the chopped ginger and briefly mix.

Empty the batter into a greased baking dish approx 20cm in diameter (glass pyrex or ceramic works well) or a small well-greased bundt cake tin or 8 – 10 well-greased mini bundt moulds.

Scatter the drained cranberries evenly over the surface of the batter. It is quite runny so it is better to add it in at this stage so as to avoid it sinking to the bottom of the dish. Gently swirl the fruit into the mix or push it in slightly with a skewer.

Cover with foil and bake for 45 mins. If you are making it into a bundt cake you will need to increase the cooking time to about 50 – 55 minutes. For mini bundt, the cooking time can be reduced to 35 – 40 minutes.

The pudding is ready when it has an even golden brown colour over the top, so bake a bit longer if it is still pale in the middle

While the malva pudding is baking, melt all the sauce ingredients in a small pot on the stove and pour this over the pudding as soon as it comes out of the oven. If you are making a bundt shape, pour about a ¼ of the sauce over, wait a few minutes and then tip it out while it is still warm (run a knife around the middle of the tin to loosen it).