|2 tsp||Robertson's baking powder|
|1/2 cup||brown sugar|
|2||eggs — large|
|1 tsp||baking soda|
|3 Tbs||jam — smooth, apricot|
|2 Tbs||butter — melted|
|2 cup||water — boiled|
|2 cup||brown sugar|
|10 ml||vanilla — essence|
|2 can||nestlé ideal evaporated milk|
Preheat oven to 180°C. Sieve the flour, baking powder, brown sugar and salt into a medium mixing bowl.
Add the eggs, baking soda, jam, butter and milk. Mix thoroughly until all the ingredients are incorporated.
Bake for 25 minutes. The pudding should be brown and when a knife is inserted, it should come out clean.
While the pudding is in the oven, prepare the sauce by combining the water, sugar, vanilla and evaporated milk in a microwavable bowl.
Heat in the microwave until the sugar is dissolved. Pour the hot sauce over the pudding little by little. You will see that it will soak up that sauce, so keep on adding a little sauce at a time. This can take several minutes for the sponge to absorb all the sauce. It helps if you poke a few holes in the pudding with a knife to ensure more sauce is being absorbed.
Caramel malva pudding with Cognac pears
Reprinted with permission of Anina’s Recipes. To see more recipes, click here.
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