Malva pudding

CategoryBraai, Desserts

Yields1 Serving

 125 ml cake flour
 125 ml wholewheat flour
 5 ml bicarbonate of soda
 1 egg, beaten
 100 ml sugar
 30 ml apricot jam
 5 ml vanilla essence
 250 ml buttermilk or maas
 30 ml butter
 10 ml white grape vinegar
Sauce
 125 ml low-fat milk
 125 ml strong rooibos tea
 60 ml butter
 60 ml sugar
 5 ml vanilla essence

1

This recipe is in Cooking from the Heart 4

Ready in 1 hour 30 minutes

This is a much-loved traditional dessert. Few things can warm and comfort like a bowlful with homemade vanilla custard. This version is not too sweet and the buttermilk adds a soft texture.

1.   Preheat oven to 180 °c and lightly grease a 1,5 litre oven dish with oil.
2.  Mix flours and bicarb together.
3.  Beat egg, sugar, jam and vanilla until smooth, light and fluffy.
4.  Stir buttermilk and butter in a pot over a medium heat until butter has melted. Add the vinegar – the mixture will curdle, but don’t worry.
5.  Whisk the flour mixture into the egg mixture. Gradually add the warm buttermilk mixture and beat to form a smooth batter.
6.  Pour into oven dish and bake for 30 - 35 minutes or until a skewer comes out clean.
7.  Sauce: meanwhile, place sauce ingredients in a small pot. Stir over a low heat to dissolve the sugar. Bring to the boil and simmer for 5 - 10 minutes.
8.  Prick the hot pudding all over with a fork as soon as it comes out of the oven. Pour hot sauce over and allow to absorb. Return to oven for 5 minutes. Serve hot with homemade custard.

Tips
1. Make strong rooibos tea with 1 tea bag in ½ cup (125 ml) boiling water.
2. For a different flavour, substitute the rooibos tea in the sauce for orange juice.
3. When buttermilk is not available: mix 1 cup (250 ml) low-fat milk with 1 tbsp (15 ml) lemon juice. Allow to stand for a few minutes and use as above.
4. Low-sugar homemade custard: make custard with 2 cups (500 ml) low-fat milk, 2 - 3 tbsp (30 - 45 ml) custard powder and 2 tbsp (30 ml) sugar by following the instructions on the packaging. Season with vanilla essence and finely grated lemon rind. This serves 6

Ingredients

 125 ml cake flour
 125 ml wholewheat flour
 5 ml bicarbonate of soda
 1 egg, beaten
 100 ml sugar
 30 ml apricot jam
 5 ml vanilla essence
 250 ml buttermilk or maas
 30 ml butter
 10 ml white grape vinegar
Sauce
 125 ml low-fat milk
 125 ml strong rooibos tea
 60 ml butter
 60 ml sugar
 5 ml vanilla essence

Directions

1

This recipe is in Cooking from the Heart 4

Ready in 1 hour 30 minutes

This is a much-loved traditional dessert. Few things can warm and comfort like a bowlful with homemade vanilla custard. This version is not too sweet and the buttermilk adds a soft texture.

1.   Preheat oven to 180 °c and lightly grease a 1,5 litre oven dish with oil.
2.  Mix flours and bicarb together.
3.  Beat egg, sugar, jam and vanilla until smooth, light and fluffy.
4.  Stir buttermilk and butter in a pot over a medium heat until butter has melted. Add the vinegar – the mixture will curdle, but don’t worry.
5.  Whisk the flour mixture into the egg mixture. Gradually add the warm buttermilk mixture and beat to form a smooth batter.
6.  Pour into oven dish and bake for 30 - 35 minutes or until a skewer comes out clean.
7.  Sauce: meanwhile, place sauce ingredients in a small pot. Stir over a low heat to dissolve the sugar. Bring to the boil and simmer for 5 - 10 minutes.
8.  Prick the hot pudding all over with a fork as soon as it comes out of the oven. Pour hot sauce over and allow to absorb. Return to oven for 5 minutes. Serve hot with homemade custard.

Tips
1. Make strong rooibos tea with 1 tea bag in ½ cup (125 ml) boiling water.
2. For a different flavour, substitute the rooibos tea in the sauce for orange juice.
3. When buttermilk is not available: mix 1 cup (250 ml) low-fat milk with 1 tbsp (15 ml) lemon juice. Allow to stand for a few minutes and use as above.
4. Low-sugar homemade custard: make custard with 2 cups (500 ml) low-fat milk, 2 - 3 tbsp (30 - 45 ml) custard powder and 2 tbsp (30 ml) sugar by following the instructions on the packaging. Season with vanilla essence and finely grated lemon rind. This serves 6

Malva pudding
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