Malva pudding
From: The People's Cookbook
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Malva pudding
- Prep time:
- 30 mins
- Cook time:
- 1 hrs 10 mins
- Serves:
- 6-8
A South African variation of Sticky Toffee Pudding from Marianne Williams
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Ingredients
For the pudding
- 225g caster sugar
- 1 Egg
- 1 tbsp apricot jam
- 115g self-raising flour
- 1 tbsp Bicarbonate of soda
- 1 pinch Salt
- 200ml semi-skimmed Milk
- 1 tbsp Butter, melted
- 1 tbsp white wine vinegar
For the sauce
- 200ml single cream
- 175g Butter
- 225g caster sugar
- 100 ml hot water
Method
1. For the pudding: preheat the oven to 200C/gas 6. Grease a medium-sized pudding bowl - about 500ml capacity.2. Whisk the sugar, egg, and jam with an electric beater for about 15 minutes untill pale in colour.
3. In a separate bowl, sieve the flour, bicarbonate of soda and pinch of salt - leave on one side.
4. Stir half of the milk into the sugar, egg and jam mixture and blend in well. Then fold in half of the sieved flour mixture, followed by the remaining milk and then the rest of the flour. Fold in the melted butter and vinegar.
5. Pour into the pudding basin and cover with foil. Bake for 45-60 minutes until firm to the touch and browned.
6. 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 pudding as soon as it comes out of the oven. Leave to stand for several minutes so that the pudding absorbs the sauce. Turn out and serve.
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Latest Comment
This pudding was absolutely beautiful and very easy to bake. I didn't beat the eggs for 15mins (I didn't have 15mins) but 7mins got the job done. I think it's like sticky date pudding but if you don't like dates then this is the way to go.