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Naartjie-infused malva pudding


Naartjie-infused malva pudding

Ingredients 23
Servings 6-8
Time 25 min

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
    marmalade or apricot jam
  • grated zest of 2 naartjies
  • 20
    ml
    white vinegar
  • 5
    ml
    bicarbonate of soda
  • 200
    ml
    milk
  • SAUCE
  • 200
    ml
    sugar
  • 125
    ml
    milk
  • 125
    ml
    cream
  • 50
    g
    butter
  • 10
    ml
    corn flour
  • 15
    ml
    water
  • SYRUPY NAARTJIES
  • 3
    naartjies, peeled
  • 30
    ml
    honey
  • squeeze of lemon juice
 

Method

baking: 40-45 min
 

Preheat the oven to 170°C. Grease a large ovenproof dish with non-stick spray.

1. Pudding: Sift the flour, salt and baking powder together. In a separate bowl, beat the butter and sugar until light and creamy. Add the eggs one by one, mixing well after each addition. Add the marmalade or jam, zest and vinegar and mix well.

3. Dissolve the bicarbonate of soda in the milk. Alternate adding the milk mixture and the flour mixture to the batter. Transfer to the ovenproof dish and bake for 40-45 minutes or until done.

4. Sauce: Heat the sugar, milk, cream and butter in a saucepan until the butter has melted. Mix the corn flour with the water and add to the saucepan. Stir until the sauce has thickened. Pour over the hot pudding as soon as it comes out of the oven.

5. Naartjies: Halve the naartjies horizontally. Put them, cut side down, in a pan and drizzle the honey over. Add the lemon juice and heat for a minute. Arrange on top of the pudding.

 

 

 

 

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