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Winter warmer

 
Fire up the oven and get the slow-roast in early. Today is the day you light the fire and have a long lazy lunch with friends and family.
 

Malva pudding

A traditional addition to South African cuisine.
 
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Recipe from: 20 March 2011
Preparation time: 10 mins
Cooking time: 45 mins
 
 

Ingredients

 
  • 2
    Tbs
    unsalted butter
  • 1
    cup
    sugar
  • 2
    Tbs
    smooth apricot jam/preserves
  • 2
    tsp
    white vinegar
  • 2
    cup
    flour
  • 2
    cup
    milk
  • 2
    eggs
  • 2
    tsp
    baking soda
  • pinch of salt
  • Syrup:
  • 1
    cup
    sugar
  • 1/2
    cup
    boiling water
  • 3/4
    cup
    unsalted butter
  • 1
    tsp
    vanilla extract
Servings: Change Serving
 
 

Method

 
Pre-heat your oven to 180°C / 356°F and grease a 20cm square pie/baking dish.
In a large saucepan, melt the butter, sugar, apricot jam and vinegar together until the sugar has dissolved and the mixture is smooth.
Remove from the heat and allow to cool for 5 minutes. Meanwhile sift the flour.
Alternating, add the flour and milk until the mixture is smooth and thick.
Add the eggs one by one, beating well after each addition.
Add the baking soda and salt and beat well.
Pour the mixture into your prepared baking dish and bake for 30-45 minutes until the pudding is dark and baked through (a skewer inserted should come out clean).
In a small sauce pan, heat the syrup ingredients and cook until all the sugar has dissolved.
Pour the syrup over the cooked pudding and allow to stand for 10 minutes before serving with custard.
(In South Africa it would be a sin to serve this with anything other than UltraMel custard but you can use any custard you can find).

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.

 

 

NEXT ON FOOD24X

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2011-04-06 16:36
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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