Rooibos malva pudding
|1 cup||castor sugar|
|15 ml||jam — smooth, apricot|
|5 ml||Robertson's bicarbonate of soda|
|125 ml||rooibos — lukewarm, strong|
|250 ml||flour — cake|
|5 ml||vinegar — white|
|180 ml||white sugar|
|125 ml||rooibos — hot|
|5 ml||vanilla — essence|
Preheat oven to 180 ° C.
Grease a 1.5 liter baking dish or ovenproof dish with butter.
Creaming butter and sugar together. Add the whole eggs one at a time, beating well after each addition. Beat the mixture until light and fluffy.
Stir in jam.
Stir the baking soda with warm Rooibos and stir it into the egg mixture.
Sift the flour and salt together and fold into the egg mixture. Lastly, stir in the vinegar.
Pour the mixture into the prepared pan or dish and bake 45 minutes or until done.
Rooibos cream sauce
Place all the ingredients for the cream sauce in a small saucepan and heat over low heat. Stir until the butter has melted and the sugar is dissolved. Pour the warm sauce over warm pudding. Press 8 individual servings with a cookie cutter or cut into cubes.
Decorate as desired (spun sugar or icing)
Can be served with ice cream, cream or custard.
Strong: 6 Rooibos teabags in 500ml boiled water – left for 15 minutes.
Recipe reprinted with permission of Thandy Sithole for Africa on Foot.