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Rooibos malva pudding with salted caramel sauce


rooibos malva recipe

Ingredients 24
Servings 10
Time 25 min

Ingredients

  • 250
    ml
    cake flour
  • 2
    ml
    salt
  • 5
    ml
    bicarbonate of soda
  • 15
    ml
    apricot jam
  • 25
    ml
    margarine
  • 250
    ml
    milk
  • 20
    ml
    red espresso powder
  • 1
    egg
  • 250
    ml
    brown sugar
  • 10
    ml
    lemon juice
  • Sauce
  • 250
    ml
    cream
  • 125
    ml
    margarine
  • 1/2
    vanilla pod, seeds scraped out
  • 250
    ml
    brown sugar
  • 5
    ml
    salt
  • zest of one lemon
  • Salted caramel sauce
  • 1/2
    c
    granulated sugar
  • 1/2
    c
    golden brown sugar
  • 5
    ml
    vanilla essence
  • 1/4
    c
    water
  • 80
    g
    salted butter
  • 1/2
    c
    cream
 

Method

35 min
 

Malva: 

Heat the milk and add the Rooibos into the milk. Remove from the heat and allow to infuse. Cream the Margarine and sugar. Add the egg and beat well. Mix in the lemon juice, apricot jam and Bicarbonate of soda. Now, stir in the rooibos-milk and flour at alternating times and combine well. Pour the mixture into the greased ramekin/baking dish. Bake on 180?  for 25-35min, or until a skewer comes out clean when inserted.

For the sauce: 

Place all the ingredients in a small saucepan and heat to dissolve the sugar. Once the mini malvas or large one comes out of the oven,prick little holes in the malva sponge with a kebab stick/cake tester. Pour over the hot sauce and allow to absorb till it is very moist and saturated.For the smaller malvas, submerge them gently in the syrup so that they absorb the sauce from all sides.

For the salted caramel sauce: 

In a heavy-bottomed small saucepan, heat sugar and melt. Now add the water carefully to the melted sugar,taking care to stand away from the pan. Allow the sugar to dissolve in this water by bubbling away.Boil to a dark brown thick syrup consistency.

Now, whisk in the cream till smooth and add salt flakes to taste. Once cool, store in an airtight container in refrigerator and reheat for service as required.

In a heavy-bottomed small saucepan, heat sugar and melt. Now add the water carefully to the melted sugar,taking care to stand away from the pan. Allow the sugar to dissolve in this water by bubbling away.Boil to a dark brown thick syrup consistency.

Now, whisk in the cream till smooth and add salt flakes to taste. Once cool, store in an airtight container in refrigerator and reheat for service as required.

To serve:

Serve the Malva with fresh seasonal berries, vanilla ice cream and a salted caramel sauce. 



Recipe supplied by Karoo Art Hotel, winner of The 2018 Eat Out Mercedes-Benz Best Everyday Eateries : Highly commended country style (Western Cape)

 

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