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Malva’ Pudding

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Malva’ Pudding
This ‘Malva’ pudding is very rich, and although it is traditionally served with custard, I prefer to serve it with a light dusting of icing sugar, a few fresh berries, and a sprig of mint.

Serves 8

1 egg

1 cup sugar

1 tablespoon smooth apricot jam

1 cup flour

1 teaspoon bicarbonate of soda

generous pinch of salt

1 tablespoon butter

1 teaspoon vinegar (I use white)

½ cup of milk

½ cup of cream

½ cup of milk

½ cup of cream

180 g butter

1 cup sugar

½ cup hot water

  1. Turn the oven on to 180ºC.

  2. Beat egg, sugar and jam together on high for about 15 minutes.

  3. Sift flour, bicarb and salt into a bowl.

  4. Melt butter and add vinegar.

  5. Add milk and cream to egg mixture alternatively with the flour mixture.

  6. Add vinegar and butter. Mix well.

  7. Pour into a dish, approximately 20 cm in diameter, and cover with foil. I like to bake individual portions.

  8. Bake for 45 minutes to 1 hour at 180ºC.

  9. The pudding is cooked when it is a consistent rich brown colour. If it is still pale in the center on top, it will need a little longer.

  10. Melt together the ingredients for the sauce so that it is ready when the pudding comes out the oven.

  11. Pour it over the pudding as it comes out the oven, and cover with the foil again until you have to serve.

  12. If you have to reheat the pudding and it is slightly dry (although this is highly unlikely), pour a little boiling water over.

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