Thursday, January 28, 2010

Malva Pudding quite literally the best South African Pudding you can Imagine

This always reminds me of home as a child it's the best Sunday pudding Yummy


Malva Pudding

  • 3/4 cup sugar

  • 2 large eggs

  • 1 tablespoon apricot jam (or preserves, chopped very finely)

  • 145 g all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon butter (a generous tablespoon)

  • 1 teaspoon vinegar

  • 1/3 cup milk

  • 3/4 cup fresh cream

  • 100 g butter

  • 140 g sugar

  • 1/3 cup hot water

  • 1 teaspoon vanilla essence

Preheat oven to 180 degrees Celsius or 350 Fahrenheit. Beat or whip the sugar and eggs, preferably in a food processor, until thick and lemon colored. Then, add the apricot jelly (or jam) and mix thoroughly.

Sieve together the flour, soda and salt. Melt the butter (do not boil!) and add the vinegar. Add this mixture, as well as the milk, to the egg mixture in the processor, alternately with the flour. Beat well.

Pour into an oven-proof dish, and bake for 45 to 50 minutes. In a pot, melt together the ingredients for the sauce. When the cake is halfway baked, take it out of oven. Make holes in cake with a skewer and pour the sauce over the pudding. Return to the oven. Serve with cream or custard