Malva Pudding

Malva Pudding

Malva pudding is one of the best winter desserts to make in the winter time. Serve is warm with custard and cream or ice-cream. Everyone will indulge in a piece, even just a small serving but for sure they will not sit out on this dessert round! I used to make this quite a lot for our guests at Augusta Kleinbosch Guest Farm. When we had BBQ evening, sometimes this recipe was the dessert. My manager at that time, Laetitia, used to love this recipe too. The tip in this recipe is to use the real butter in the sauce. Some or most people use ideal milk in their malva pudding recipe sauce part. But I believe what makes this malva pudding such a success is not using ideal milk at all. Malva pudding is a classic in Afrikaans households and therefore a very popular dessert. It is again a quick and easy recipe. How you plate and present your dessert is your choice. I used to make creme anglaise with this pudding, homemade vanilla ice-cream and for that chef/cuisine element a brandy snap. Oh, and of course spin sugar creations. See in the food industry it is all about taste, and of course what your eyes meet. That is why you must always try to make your plate of food as beautiful as you can. With malva pudding, you can cut it into squares, or bake in individual round ramekins or bake in squares and just use your round cutter shape to choose your size and cut it out. Others like to just dish up with a simple spoon and add the custard on top of the malva pudding with a mint leaf as garnish.

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Serves: 6 Prep time: 20 Minutes Cook time: 45 Minutes Ready in: 65 Minutes

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Nutrition: Calories 320 Carbs: 45.8g Protein: 3.6g Fat: 15.9g

200 g sugar
2 eggs
15 ml apricot jam
150 g flour
5 ml bicarb of soda
1 pinch salt
15 g butter
5 ml vinegar
100 ml milk
200 ml cream
100 g butter
150 g sugar
100 ml hot water
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Cream the sugar and egg together.
Add the apricot jam and beat another minute.
Add the melted butter and vinegar, beat another minute or two.
Sift the flour, salt, and bicarb together and add to the sugar mixture.
Add the milk and beat until well incorporated.
Bake at 165° Celsius for 45 minutes until a skewer comes out clean.
Mix all the ingredients together and bring to a boil.
Pour the sauce over the pudding once it comes out of the oven.
You can take a skewer and prick some holes all over the pudding for the sauce to absorb.
Use up all of the sauceTIP: Make the sauce towards the end when the pudding will almost come out of the oven .
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