Name: Naartjie-infused malva pudding
Prep time: 25 min
Total time: 25 min
Yield: serving
Cuisine: Bake
Ingredients: 500 ml flour cake; salt just a pinch; 10 ml Robertson's 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 Robertson's bicarbonate of soda; 200 ml milk; 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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Ingredients (21)

PUDDING

500 ml	flour — cake
	salt — just a pinch
10 ml	Robertson's 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	Robertson's 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.