Egg-free malva pudding

A South African classic.
 
recipes, bake,desserts
Image by:
Recipe from: 19 August 2015
Preparation time: 15 min
Cooking time: 25 min - 30 min
 
 

Ingredients

 
  • 125
    ml
    sugar
  • 100
    ml
    apple sauce
  • 30
    ml
    chickpea flour
  • 30
    ml
    warm water
  • 20
    ml
    apricot jam
  • 220
    ml
    cake flour
  • 15
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    milk
  • SAUCE:
  • 125
    ml
    sugar
  • 65
    ml
    milk
  • 65
    ml
    butter
  • 2.5
    ml
    vanilla essence
  • 65
    ml
    boiling water
  • cream or egg-free custard, to serve
 
 

Method

 

Oven temperature: 180°C

Beat the sugar and apple sauce together. Mix the chickpea flour with the warm water until smooth. stir into the apple sauce mixture and add the apricot jam.
Sift the cake flour, baking powder, bicarbonate of soda and a pinch of salt together, then fold into the apple sauce mixture alternating with the milk. Pour into a lightly greased baking dish. bake for 25 to 30 minutes.

Sauce

While the pudding is baking, prepare the sauce. Mix all the ingredients together in a saucepan and stir to dissolve the sugar. Bring to the boil and simmer for three minutes. Pour slowly over the pudding as it comes out of the oven, allowing the sauce to soak into the pudding. Serve warm with cream or egg-free custard.

Serves: 6-8

Words and image:
Ideas magazine

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: desserts  |  bake  |  recipes
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

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.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.