Sweetest, Moistest Malva Pudding

First I’d like to confess and apologise:  I did not get round to make another batch of pea soup this weekend. Our freezer was packed with leftovers, and I had no more plastic containers to keep it all in!  We had to get rid it first.

So – I will be making and posting the Oom’s pea soup recipe this week.

What I did make on Sunday was MALVA PUDDING – the sugary sin that everyone loves.  Like my good friend Johan Badenhorst said:  You only eat malva pudding once a year because you just know how much sugar and butter went into making it taste that good!

Well, I’ve got good and bad news.  Good news:  There are only 2 tablespoons of butter in this one.  Bad news:  There is still A LOT of sugar in it.  Or is that the good news?

I got the recipe from http://rainbowcooking.co.nz 

SERVINGS:  9 average sized blocks – or 6 ‘lekker’ big ones!

Just looking at the list makes it seem like you’ll need plenty of stuff to make this, but it’s actually so little that you might be able to make this without a shop run.

INGREDIENTS

Pudding

½ cup (125 ml) sugar

1 extra large egg

1 tablespoon (15 ml) vinegar

1 tablespoon (15 ml) apricot jam

1 cup (250 ml) flour (+ a little bit extra in case the batter is too runny)

1 teaspoon (5ml) baking powder

Pinch of salt

1½ teaspoon (7 ml) bicarbonate of soda

1 cup (250 ml) milk

Syrup

1 cup (250ml) sugar

1/2 cup (125ml) boiling water

1 cup (250ml) cream

2 tablespoons (30 grams) butter

1 teaspoon (5ml) vanilla essence

METHOD

Pre-heat the oven to 160°C.  Butter an oven-proof dish.

For the pudding:

1. Beat the sugar & egg together for about 1 minute.  Beating it this long instead of just until mixed makes the pudding a bit fluffier.

2.  Add vinegar & apricot jam and beat well until it’s all mixed through properly.

3.  Sift flour, baking powder and salt into the mixture and beat it well.

4. Mix bicarbonate of soda with the milk – stir it well!  Beat it into the sugar/egg mixture.

At this point, if the batter looks too runny, add about 60ml more flour.  It must not be thick, but must be closer to pancake batter than buttermilk!!

5.  Pour into the baking dish and bake at 160°C for about 45min, or until a testing fork comes out clean.

For the Syrup:

Start with this about 5min before the pudding is due to come out of the oven.

1. Heat sugar, water, cream and butter in a small pot.  Stir constantly until the sugar has dissolved.

2. Turn up the heat and boil the mixture for 5 minutes.

3. Add the vanilla and stir it through properly.

Grand Finale

1. Remove the pudding from the oven.  Don’t switch it off just yet!

2. Poke quite a few holes in the pudding.  Pour the syrup over it, starting at the edges.  This prevents the pudding from falling in at the middle.

3. Put the pudding back into the oven for another 5min, so that the syrup can soak in properly.

Serve with custard, ice-cream or whipped cream.

 

 

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