AMARULA MALVA PUDDING Serves 6 - 8 250 ml milk15 ml butter15 ml smooth apricot jam1 egg150 g (185 ml) sugar15 ml white vinegar150 g (250 ml) cake flour15 ml baking powder SAUCE 125 ml Amarula125 ml cream OR evaporated milk125 ml milk100 g butter100 g (125 ml) sugar Preheat oven to 160°C. Place the milk, butter and jam in a pot over a low heat, stir until the butter and jam have melted. Whisk the egg and sugar in a bowl over hot water until light and fluffy. Add the vinegar to the milk mixture. Fold the sifted flour and warm milk mixture into the egg mixture, then quickly fold in the baking powder last. Pour into a greased square 1 - 1,5 litre capacity dish and bake in preheated oven for 45 minutes to 1 hour. (The cake must be brown and dry, rather overbaked than underbaked, in order to absorb the syrup.) Combine all the sauce ingredients and simmer for 3 minutes. Remove the dish from the oven and prick the pudding all over with a fork. Slowly pour on the hot syrup and return the pudding to the warm oven for 10 minutes. Serve with vanilla ice-cream and or custard. NOTE If you prefer a darker coloured malva pudding use 5 ml bicarbonate of soda instead of the 15 ml baking powder.
Posted on: Sat, 11 Oct 2014 10:26:09 +0000
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