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Malva pudding with brandy sauce


Malva pudding with brandy sauce

Ingredients 19
Servings 6
Time 20 minutes

Ingredients

  • PUDDING
  • 500
    ml
    cake flour
  • pinch of salt
  • 10
    ml
    baking powder
  • 100
    g
    butter, at room temperature
  • 250
    ml
    light brown sugar
  • 2
    eggs
  • 45
    ml
    apricot jam
  • 20
    ml
    vinegar
  • 5
    ml
    bicarbonate of soda
  • 200
    ml
    milk
  • SAUCE
  • 200
    ml
    sugar
  • 125
    ml
    milk
  • 125
    ml
    cream
  • 10
    ml
    cornflour, mixed with
  • 15
    ml
    water
  • 60
    ml
    brandy
  • 50
    g
    butter
 

Method

40-45 minutes
 

Preheat the oven to 170°C. Grease a 20cm bundt cake tin with butter and dust with cake flour.

1. Pudding Sift the flour, salt and baking powder together.

2. Cream the butter and brown sugar. Add the eggs one at a time, beating well after each addition.

3. Add the apricot jam  and vinegar to the butter mixture and mix well.

4. Dissolve the bicarbonate of soda in the milk and add to the butter mixture, alternating with the dry ingredients. Mix well after each  addition.

5. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until the pudding is done – a skewer inserted in the middle should come out clean. Cover the pudding with foil if  it goes dark too quickly.

6. Allow the pudding to cool in the cake tin for 10 minutes, then turn it out onto a plate.

 

Read more on: malva pudding  |  brandy
 

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