Name: Malva pudding
Prep time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Bake
Ingredients: 2 cup milk full cream; 2 tbsp vinegar brown; 2 tbsp eggs; 2 cup sugar; 2 tbsp butter room temperature; 2 tsp Vanilla essence; 3 tbsp jam smooth, apricot; 2 cup cake flour sifted; 1 tsp Baking powder; 2 tsp Bicarbonate of soda; for sauce; 1 cup evaporated milk; 2 tbsp butter; 1 tsp Vanilla essence

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Ingredients (14)

2 cup	milk — full cream
2 tbsp	vinegar — brown
2 tbsp	eggs
2 cup	sugar
2 tbsp	butter — room temperature
2 tsp	Vanilla essence
3 tbsp	jam — smooth, apricot
2 cup	cake flour — sifted
1 tsp	Baking powder
2 tsp	Bicarbonate of soda
	for sauce
1 cup	evaporated milk
2 tbsp	butter
1 tsp	Vanilla essence

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Method:

Preheat the oven to 180 °C.

Pour the milk and vinegar into a small jug and set aside.

In a large bowl, whisk the eggs, sugar, butter, vanilla essence and jam together for 2 mins.

Sift the flour, baking powder and bicarbonate of soda together.

Add the sifted dry ingredients and the milk mixture and stir until well combined.

Pour the batter into a large square greased tin or ovenproof baking dish, then bake for 40–45 mins or until a skewer inserted in the centre comes out clean.

While the pudding is baking, place all the sauce ingredients in a small pot on medium heat and bring to a simmer.

Stir until hot.

When the pudding is done, take it out of the oven and immediately pour over all the sauce.

Serve with warm custard or vanilla ice cream.

A recipe extract from ‘Cape, Curry & Koesisters’ by Fatima Sydow & Gadija Sydow Noordien, published by Human & Rousseau. The book retails for R330.