Name: Rooibos malva pudding
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 20 ml butter; 1 cup castor sugar; 2 eggs; 15 ml jam smooth, apricot; 5 ml Bicarbonate of soda; 125 ml rooibos lukewarm, strong; 250 ml flour cake; 1 ml salt; 5 ml vinegar white; 250 ml cream; 180 ml white sugar; 125 g butter; 125 ml rooibos hot; 5 ml vanilla essence

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Ingredients (14)

Pudding:

20 ml	butter
1 cup	castor sugar
2	eggs
15 ml	jam — smooth, apricot
5 ml	Bicarbonate of soda
125 ml	rooibos — lukewarm, strong
250 ml	flour — cake
1 ml	salt
5 ml	vinegar — white

ROOIBOS CREAM SAUCE:

250 ml	cream
180 ml	white sugar
125 g	butter
125 ml	rooibos — hot
5 ml	vanilla — essence

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Method:

Pudding

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.

ROOIBOS TEA

Strong: 6 Rooibos teabags in 500ml boiled water – left for 15 minutes.

Recipe reprinted with permission of Thandy Sithole for Africa on Foot.

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