Malva pudding

Who can resist a gorgeous malva pud?!
 
malva pudding

Recipe from: 10 April 2012
Preparation time: 15 min
Cooking time: 45 min
 
 

Ingredients

 
  • 250
    ml
    castor sugar
  • 1 1/4
    cup
    cake flour
  • 2
    extra large eggs
  • 7
    ml
    bicarbonate of soda
  • pinch
    of salt
  • finely grated zest of 1/2 an orange or 1 whole Clementine
  • 1/2
    cup
    milk
  • 1
    Tbs
    smooth apricot jam
  • 2
    butter
  • 1
    Tbs
    vinegar
  • 1/2
    tsp
    real vanilla extract
  • Sauce:
  • 1
    cup
    evaporated milk
  • 125
    g
    butter
  • 1/2
    cup
    sugar
  • 1/2
    cup
    orange juice
  • cup
    knife point of vanilla seeds
Servings: Change Serving
 
 

Method

 
Preheat oven to 180°C. and grease a medium to large deep ovenproof dish and set aside.

Beat the eggs and castor sugar until light and fluffy. Stir in the apricot jam and orange zest

Sift the dry ingredients together in a separate bowl.

Melt the butter and mix together with the milk and vinegar.

Fold some of the dry ingredients and liquid, alternating, into the batter until all is folded in (do about a third of each at a time) end with dry ingredients.

Pour the batter into the prepared baking dish and bake for about 45 minutes.

5 minutes before the end of baking time, melt all the sauce ingredients together in a saucepan and boil gently for a few minutes – this can also be done in the microwave.

As soon as the pudding comes out of the oven poke some holes into it with a fork or skewer and pour the hot sauce over. Leave to be absorbed for 15 minutes.

Serve this pudding warm with thick cream, custard, crème frâiche or a scoop of vanilla ice cream.

Reprinted with permission of Kitchen Diary. To visit Kitchen Diary’s blog, click here.


 

Read more on: recipe  |  dessert  |  bake  |  south african  |  eggs
 

NEXT ON FOOD24X

Beer braaied beef short ribs

2016-09-21 14:37
 
 

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

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 
 
 
 
 
 
 

Today's Easy Weekday Meal

 
Monday
Lentil frikkadels
Meatless "meatballs" for a meat-free dinner any day of the week.
Prep time:  15 min
Cooking time:  10 min
See this week's meals
 
 
 

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.