Rooibos malva pudding with salted caramel sauce

Food24
10 servings Prep: 25 mins, Cooking: 35 mins By Food24
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Ingredients (22)

250 ml flour — cake
2 ml salt
5 ml bicarbonate of soda
15 ml jam — apricot
25 ml margarine
250 ml milk
20 ml red espresso powder
1 eggs
250 ml brown sugar
10 ml lemon juice
SAUCE
250 ml cream
125 ml margarine
1/2 vanilla — pod, seeds removed
250 ml brown sugar
5 ml salt
lemon — zest only
1/2 c sugar — granulated
1/2 c golden brown sugar
5 ml vanilla — essence
1/4 c water
80 g butter — salted
1/2 c cream
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Method:

Malva: 

Heat the milk and add the Rooibos into the milk. Remove from the heat and allow to infuse. Cream the Margarine and sugar. Add the egg and beat well. Mix in the lemon juice, apricot jam and Bicarbonate of soda. Now, stir in the rooibos-milk and flour at alternating times and combine well. Pour the mixture into the greased ramekin/baking dish. Bake on 180?  for 25-35min, or until a skewer comes out clean when inserted.

For the sauce: 

Place all the ingredients in a small saucepan and heat to dissolve the sugar. Once the mini malvas or large one comes out of the oven,prick little holes in the malva sponge with a kebab stick/cake tester. Pour over the hot sauce and allow to absorb till it is very moist and saturated.For the smaller malvas, submerge them gently in the syrup so that they absorb the sauce from all sides.

For the salted caramel sauce: 

In a heavy-bottomed small saucepan, heat sugar and melt. Now add the water carefully to the melted sugar,taking care to stand away from the pan. Allow the sugar to dissolve in this water by bubbling away.Boil to a dark brown thick syrup consistency.

Now, whisk in the cream till smooth and add salt flakes to taste. Once cool, store in an airtight container in refrigerator and reheat for service as required.

In a heavy-bottomed small saucepan, heat sugar and melt. Now add the water carefully to the melted sugar,taking care to stand away from the pan. Allow the sugar to dissolve in this water by bubbling away.Boil to a dark brown thick syrup consistency.

Now, whisk in the cream till smooth and add salt flakes to taste. Once cool, store in an airtight container in refrigerator and reheat for service as required.

To serve:

Serve the Malva with fresh seasonal berries, vanilla ice cream and a salted caramel sauce. 

Recipe supplied by Karoo Art Hotel, winner of The 2018 Eat Out Mercedes-Benz Best Everyday Eateries : Highly commended country style (Western Cape)



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