Naartjie-infused malva pudding

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Prep: 25 mins By Food24
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Ingredients (21)

PUDDING
500 ml flour — cake
salt — just a pinch
10 ml baking powder
100 g butter — room temperature
250 ml brown sugar
2 eggs
45 ml marmalade or apricot jam
naartjies — grated zest
20 ml vinegar — white
5 ml bicarbonate of soda
200 ml milk
SAUCE
200 ml sugar
125 ml milk
125 ml cream
50 g butter
10 ml cornflour — maizena
15 ml water
naartjies
3 naartjies — peeled
30 ml honey
lemon — juice only
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Method:

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

For the 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.

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.

For the 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.

For the 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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