Recipes
Recipes with my own touch
Servings
Serves many as the pudding is rich
Ingredients
PUDDING
1 egg
15ml apricot jam
15ml white wine vinegar
125ml sugar
250ml milk
250ml cake flour
5ml bicarb of soda
5ml baking powder
SAUCE
5ml vanilla extract
250ml cream
150ml castor sugar
good-old-south-african-malva-pudding
The best thing about this pudding besides it being basically flop-proof, is that you generally have all the ingredients at home. You can make it a couple of hours in advance and reheat in an oven @ 100ºC for a couple of minutes. Serve with cream or ice cream or both. I like mine with buttered popcorn ice cream.
Method
- Heat the oven to 180ºC. Grease a 20cm ovenproof dish with a lid or 10 individual ramekins.
- Beat together the egg, apricot jam, vinegar & sugar. Add the milk, cake flour, bicarb & baking powder.
- Bake, covered, for 45 minutes (30 minutes if you’re baking the smaller ones).
- While the pudding is baking, heat the vanilla, cream & castor sugar until the sugar is melted.
- Remove from the oven, cut the pudding in to squares & pour over the hot sauce, place the lid back on the dish & place back in the turned off oven for a couple of minutes. If you’re baking the minis, then make a hole in the middle of each & pour the sauce in to each one.
- Serve with cream, ice cream or buttered popcorn ice cream.
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