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Malva Pudding (South Africa)

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VIEWS

With tasty origins right from sunny South Africa, malva pudding is always a sweet family favourite. It contains healthy dollops of apricot jam and has a spongy caramelized texture. Thick sweetened cream, custard or ice cream should be poured liberally the malva pudding while it is hot, for the most pleasurable dessert experience to tickle your taste buds… every single time.

Ingredients Standard 2L Remoska cooker Grand 4L Remoska cooker
Sugar, Caster 180g 270g
Eggs 2 3
Jam, apricot 1tbsp 2tbsp
Butter, Melted 1tbsp 1 ½ tbsp
Vinegar, white wine 1tsp 1 ½tsp
Flour, plain 150g 225g
Bicarbonate of soda 1tsp 1 ½tsp
Salt ¼ tsp ½tsp
Milk 90ml 180ml
For the sauce: Standard 2L Remoska cooker Grand 4L Remoska cooker
Cream, whipping 200ml 300ml
Butter, Melted 100g 150g
Sugar, Caster 120g 180g
Hot water 90ml 130ml
Vanilla extract 1tsp 1 ½tsp

Method

Beat together the sugar, eggs and jam with an electric whisk until thick and light. Stir in the flour, bicarbonate of soda and salt with the milk. Beat well.

Line the base of the Remoska pan with a circle of Magic Non-Stick Liner. Pour the mixture into the Remoska and cook for approx. 25-30 minutes until well browned and risen.
Switch off the Remoska, but leave the pudding in the Remoska.

For the sauce: heat all the ingredients together in a pan over a low heat until the sugar has dissolved. Bring to the boil and pour over the hot pudding in the Remoska

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