‘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
Sauce:
½ cup of milk
½ cup of cream
180 g butter
1 cup sugar
½ cup hot water
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Turn the oven on to 180ºC.
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Beat egg, sugar and jam together on high for about 15 minutes.
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Sift flour, bicarb and salt into a bowl.
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Melt butter and add vinegar.
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Add milk and cream to egg mixture alternatively with the flour mixture.
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Add vinegar and butter. Mix well.
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Pour into a dish, approximately 20 cm in diameter, and cover with foil. I like to bake individual portions.
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Bake for 45 minutes to 1 hour at 180ºC.
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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.
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Melt together the ingredients for the sauce so that it is ready when the pudding comes out the oven.
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Pour it over the pudding as it comes out the oven, and cover with the foil again until you have to serve.
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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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