Name: Egg-free malva pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serving
Cuisine: Ingredients
Ingredients: 125 ml sugar; 100 ml apple sauce; 30 ml chickpea flour; 30 ml water warm; 20 ml jam apricot; 220 ml flour cake; 15 ml Robertson's baking powder; 5 ml Robertson's bicarbonate of soda; 250 ml milk; 125 ml sugar; 65 ml milk; 65 ml butter; 2.5 ml vanilla essence; 65 ml water boiled; cream or egg-free custard, to serve

Recipe Disclaimer

Tap for method

Ingredients (15)

125 ml	sugar
100 ml	apple sauce
30 ml	chickpea flour
30 ml	water — warm
20 ml	jam — apricot
220 ml	flour — cake
15 ml	Robertson's baking powder
5 ml	Robertson's bicarbonate of soda
250 ml	milk

Sauce:

125 ml	sugar
65 ml	milk
65 ml	butter
2.5 ml	vanilla — essence
65 ml	water — boiled
	cream — or egg-free custard, to serve

Tap for ingredients

Method:

Oven temperature: 180°C

Beat the sugar and apple sauce together. Mix the chickpea flour with the warm water until smooth. stir into the apple sauce mixture and add the apricot jam.
Sift the cake flour, baking powder, bicarbonate of soda and a pinch of salt together, then fold into the apple sauce mixture alternating with the milk. Pour into a lightly greased baking dish. bake for 25 to 30 minutes.

Sauce
While the pudding is baking, prepare the sauce. Mix all the ingredients together in a saucepan and stir to dissolve the sugar. Bring to the boil and simmer for three minutes. Pour slowly over the pudding as it comes out of the oven, allowing the sauce to soak into the pudding. Serve warm with cream or egg-free custard.

Serves: 6-8

Words and image: Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.