1Preheat the oven to 180 °C.
2Beat the eggs and xylitol until creamy
3Mix the flour, coconut, bicarb of soda and salt in a separate bowl.
4Melt the butter in a sauce pan and add the milk and vinegar and stir.
5Remove from heat and add to the dry ingredients, mix well.
6Add the egg and xylitol mixture and mix well.
8Test to see if cooked through by sliding in a butter knife, if the butter knife is clean, take it out of the oven.
1Melt the cream, butter and xylitol over medium heat and simmer for about 3 Minutes until a nice gooey sauce has formed (stir continuously to avoid boiling over).
2As soon as the pudding is taken out of the oven, make some holes with a knife and pour the sauce all over the pudding.
3Leave for about 5 Minutes to allow for the sauce to be absorbed.
1Cream only: Whip up fresh cream or use pouring cream to cover the pudding.
2Cream and melted chocolate: Melt dark chocolate (2 blocks per slice of pudding) in the microwave for about 1 Minutes pour over malva and add the cream.