Wednesday, 26 March 2014

Malva Pudding Again

It really is the best South African dessert ever.
No matter what you do you cannot go wrong with it.
Just follow the recipe and leave it to bake in the oven for an hour.
Most importantly you need to make the sugar syrup to pour on top once the pudding comes out of the oven.

Sweet, sugary, calorific Malva pudding heaven.
As long as you serve it with vanilla ice cream, of course.

Here is my mom's recipe.

1 cup flour
1 cup milk
0.5 cup sugar
1.5 tablespoons vinegar
1 tablespoon apricot jam
1 tablespoon baking powder
1 tablespoon bicarbonate of soda
1 egg
a pinch of salt

Syrup ingredients:
125 gram butter
1.5 cups milk
1 cup sugar

Serves 4 - 6 (you can keep the portions small because it is a very rich dessert!)

Preheat the oven to 180 degrees Celsius and grease an oven dish.
Beat the egg and the sugar together until pale.
Add everything except the milk and bicarbonate of soda and mix well.
Then add the milk in which the bicarbonate of soda has been dissolved and mix together.
It is quite a runny batter.
Pour into the greased oven dish and bake for one hour until dark and baked through.
Insert a skewer and if it comes out clean then you know it is done.
In a saucepan, bring the syrup ingredients to the boil and stir until the sugar has dissolved.
Remove the pudding from the oven and prick some holes into the pudding with the skewer.
Now pour the syrup over the pudding.
It will be absorbed into the pudding within a few minutes...

Serve while warm, either with custard or vanilla ice cream.

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