Recipes Details

Malva pudding

20/09/2019

Ingredients

• ½ cup (125 ml) cake flour
• ½ cup (125 ml) wholewheat flour
• 1 tsp (5 ml) bicarbonate of soda
• 1 egg, beaten
• 100 ml sugar
• 2 tbsp (30 ml) apricot jam
• 1 tsp (5 ml) vanilla essence
• 1 cup (250 ml) buttermilk or maas
• 2 tbsp (30 ml) butter
• 2 tsp (10 ml) white grape vinegar
Sauce
• ½ cup (125 ml) low-fat milk
• ½ cup (125 ml) strong Rooibos tea (see tips)
• ¼ cup (60 ml) butter
• ¼ cup (60 ml) sugar
• 1 tsp (5 ml) vanilla essence

Method

1. Preheat oven to 180 °C and lightly grease a 1,5 litre oven dish with oil. 2. Mix flours and bicarb together. 3. Beat egg, sugar, jam and vanilla until smooth, light and fluffy. 4. Stir buttermilk and butter in a pot over a medium heat until butter has melted. Add the vinegar – the mixture will curdle, but don’t worry. 5. Whisk the flour mixture into the egg mixture. Gradually add the warm buttermilk mixture and beat to form a smooth batter. 6. Pour into oven dish and bake for 30-35 minutes or until a skewer comes out clean. 7. Sauce: Meanwhile, place sauce ingredients in a small pot. Stir over a low heat to dissolve the sugar. Bring to the boil and simmer for 5-10 minutes. 8. Prick the hot pudding all over with a fork as soon as it comes out of the oven. Pour hot sauce over and allow to absorb. Return to oven for 5 minutes. Serve hot with homemade custard (see tips).