Monday, August 2, 2010

Malva Pudding

Malva Pudding is one of my favourite desserts and something I seem to make/requested to make fairly often. The recipe I have comes from Boschendal and makes enough for roughly 10 portions. The reason I say 10 is because no matter the amount I make the guys make space in their dessert stomachs to finish it. Malva Pudding can be served with either Custard (UltraMel) or Vanilla Ice-cream.

1 cup sugar (250ml)
1 egg
1 tablespoon apricot jam
1 cup flour (250ml)
1 teaspoon bicarbonate of soda
generous pinch of salt
1 tablespoon butter
1 teaspoon vinegar (5ml)
1 cup milk (250ml)

Beat egg and sugar well in a mixer.
Add the jam
Sift flour, bicarb and salt.
Melt the butter and add the vinegar.
Add liquids to egg mixture alternatively with the flour
Beat well and bake in covered dish (tin foil works) at 180C/350F for 45mins to 1 hour. (If the cake comes out white, try baking it for another few minutes with the cover off).

1 cup whipping cream
180g baking butter (4oz)
1 cup sugar
1/2 cup hot water

Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.
(A side note, you might think there is too much sauce, but it DOES soak up all of it, release the cake from the sides of the dish to let the sauce go under and maybe create a few air holes in the cake if you're in a hurry)

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