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Roasted naartjie malva pudding


citrus malva

Ingredients 26
Servings 6
Time 20 min

Ingredients

  • 250
    ml
    flour
  • 1
    Tbs
    butter
  • 1
    Tbs
    apricot jam
  • 1
    egg
  • 250
    ml
    sugar
  • 5
    ml
    bicarbonate soda
  • juice of one lemon
  • juice and zest of two oranges
  • 250
    ml
    milk
  • 5
    ml
    white vinegar
  • Marmalade Caramel
  • 1
    grapefruit, juiced
  • 2
    oranges, juiced and zested
  • 1
    lemon, juiced and zested
  • 5
    naartjies, juiced and peels kept
  • 200
    g
    demerara sugar
  • 100
    g
    butter
  • Crumble
  • 300
    g
    flour
  • 150
    g
    butter, room temperature
  • 100
    g
    sugar
  • 5
    ml
    salt
  • zest of 1 lemon and 1 orange
  • Roasted naartjies
  • 4-6
    naartjies, peeled
  • 100
    ml
    demerara sugar
 

Method

45 min
 

Citrus malva: 

Cream the butter and sugar, add the egg and whisk till fluffy
Add the lemon juice, jam, vinegar and milk
Mix in the dry ingredients
Pour the runny batter into a deep baking dish 
Bake for 30-45min at 180°C or until the skewer comes out clean 


Marmalade caramel: 

Mix all the juices and sugar, reduce to a thick syrup
Strain and add the butter to emulsify to a butterscotch


Crumble: 

Cream butter and sugar
Add flour
Bake 180°C for 10 min intervals till golden brown and even 


Roasted naartjies:

Peel and cut in half, place a tsp of butter on each nartjie and cover with demerara sugar
Bake for 10-15min on 200°C

Serve with Burnt honey and macadamia ice cream. 

Recipe supplied by Skotnes, winner of The 2018 Eat Out Mercedes-Benz Best Everyday Eateries : Highly Commended Bistro (Western Cape)

 

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2019-04-10 10:02
 
 
 
 
 
 
 
 
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