Air fryer malva pudding with butterscotch sauce

Rhodes Quality
6 servings Prep: 10 mins, Cooking: 30 mins
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South Africa’s favourite winter pudding, with a sweet and creamy butterscotch sauce, gets a quick and easy air fryer twist!

By Independent Contributor July 28 2022
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Ingredients (17)

For the sauce
375 ml cream
125 g butter
250 ml dark brown sugar
1 ml salt
15 ml Rhodes Quality Apricot Jam
For the malva pudding
30 g butter
100 ml dark brown sugar
45 ml Rhodes Quality Apricot Jam
1 egg
5 ml bicarbonate of soda
125 ml milk
250 ml cake flour
1 ml salt
20 ml vinegar
For the custard
30 ml Hinds Vanilla Custard Powder
30 ml sugar
500 ml milk
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To make the sauce, place the cream, butter, sugar, salt and Rhodes Quality Apricot Jam in a medium saucepan. 

Stirring continually over a high heat, bring the sauce to the boil. 

Reduce the heat and simmer for two minutes. 

Remove from the heat and keep warm. 

Cream the butter and the sugar together until the butter is pale and soft. 

Beat in the Rhodes Quality Apricot Jam. 

Beat in the egg. 

Dissolve the bicarbonate of soda into the milk. 

Sift the cake flour and the salt together and add to the batter, alternating with the milk. 

Beat in the vinegar. 

Spoon the batter into an air fryer suitable pudding bowl/s that have been sprayed with non-stick spray. 

Pour half of the sauce over the batter. 

Pre-heat the air fryer on bake to 170°C and bake the pudding for 30 minutes. 

Remove from the air fryer and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding. 

To prepare the custard, mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together. 

Bring the remaining milk to the boil in a saucepan. 

Pour the custard mix into boiling milk, stirring well until thickened. 

Serve the malva pudding warm with the custard 

Cooking tip

Adjust cooking times and temperature to model air fryer if required. 

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