This is a very easy to make, flop proof recipe, very sweet and always a winner. It is a traditional South African favorite with the Afrikaans speaking culture
Yield: 6 Ready in 1 hours, 10 minutes
5 people trying soon
|1 For pudding|
|1 cupSugar; (250 ml)|
|1 tablespoonFine apricot Jam; (10 ml)|
|1 cupFlour; (250 ml)|
|1 teaspoonBicarbonate of soda; (5 ml)|
|1 pinch ofSalt|
|1 tablespoonButter; (10 ml)|
|1 tablespoonwhite vinegar; (10 ml)|
|1 cupmilk; (250 ml)|
|1 For sauce|
|1 cupfresh cream; (250 ml)|
|1 cupsugar; (250 ml)|
|6 tablespoonsbutter; (60 ml)|
|0.5 cuphot water; (125 ml)|
Malva Pudding Preparation
Beat the egg, sugar and apricot jam together until nice and creamy.
Put the flour, Bicarb and salt through a sieve into a seperate bowl.
Melt the butter, and when melted add the vinegar. do not boil or cook, remove from heat as soon as butter melted.
Add the flour mix and the milk, bit by bit, taking turns, to the egg mixture while beating. When done, beat some more while adding the butter mixture. Place in a 20cm round dish and cover tightly with tinfoil. Bake in the middle of the oven at 180 degrees celcius for about 45 - 60 minutes.
About 10 minutes before you take the pudding out, melt and bring to boil all the sauce ingredients.
When the pudding is taken out, remove the foil immediately and pour the boiling sauce over. Allow to stand for 10 minutes or so for all the sauce to draw into the pudding.
Best served with cold custard, warm custard or fresh pouring cream.
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