Heavenly recipe for a traditional South African dessert - Malva Pudding. Serve with a great big spoon of ice cream.
250ml Castor Sugar
1 1/4 Cups (312ml) Cake Flour
2 XL Eggs (at room temperature)
Pinch of Salt
Finely grated zest of 1/2 an Orange or 1 whole Clementine
1/2 Cup (125ml) Milk
1 Tbs (15ml) Smooth Apricot Jam
2 Tbs (30ml) Butter
1 Tbs (15ml) Vinegar
1/2 tsp (2.5ml) Real Vanilla Extract
1 1/2 tsp (7ml) Bicarbonate of Soda
1 Cup (250ml) Evaporated Milk (or fresh cream if you prefer)
1/2 Cup (125g) Butter
1/2 Cup (125ml) Sugar
1/2 Cup (125ml) Orange Juice (or water if you prefer)
Knife point of Vanilla bean seeds
It also works well with 1/2 brandy and 1/2 orange juice for an adult version
Preheat oven to 180 Celcius
Grease a medium to large deep ovenproof dish and set aside
Beat the eggs and castor sugar until light and fluffy
Beat in the apricot jam and orange zest
Sift the dry ingredients together in a seperate bowl
Melt the butter and mix together with the milk and vinegar
Alternately fold some of the dry ingredients and liquid into the batter until all is folded in (I do about a third of each at a time) end with dry ingredients
Pour the batter into the prepared baking dish and bake for about 45 minutes
About 5 minutes before the end of baking time melt all the sauce ingredients together in a saucepan and boil gently for a few minutes - this can also be done in the mircrowave
As soon as the pudding comes out of the oven poke some holes into it with a fork or skewer then pour the hot sauce over and leave to be absorbed for about 15 minutes or so
(I like to keep about half the sauce aside and serve it warm with the pudding)
Serve this pudding warm with thick cream, custard, cremefraiche or a scoop of vanilla ice cream - my best way... I just love the mouth feel of hot and cold at the same time!
For a yummy extra South African twist I like to sometimes half whip some cream, add a tot of Amarula liqueur and 10ml Icing Sugar to it and then whip until stiff peaks form and serve this with the warm pudding... yummy!
Serves 8-9 or 3-4 if you are a pig like me!
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