Malva pudding

By Drum Digital
25 April 2014

This dark and delicious pudding is best served with a creamy homemade custard.

Serves 4

Preparation: 20 min

Cooking: 45 min

375 ml (1½ c) caster sugar

2 eggs

15 ml (1 T) apricot jam

300 ml (1¼ c) flour

2 ml (½ t) bicarbonate of soda

pinch of salt

30 g butter

15 ml (1 T) vinegar

125 ml (½ c) milk

SAUCE

40 g butter

80 ml (? c) sugar

200 ml cream

2 ml (½ t) vanilla essence

80 ml (? c) water

CUSTARD

500 ml (2 c) double cream

6 egg yolks

60 ml (¼ c) caster sugar

5 ml (1 t) vanilla essence

Preheat the oven to 180 °C. Grease a 30 cm ovenproof dish or 4 individual ovenproof bowls.

1 Beat the sugar, eggs and apricot jam in mixing bowl until pale and fluffy.

2 In a separate bowl, sift together the flour, bicarbonate of soda and salt, then whisk to mix.

3 In a pan over low heat, melt the butter then add the vinegar and milk, stirring until combined.

4 Add the dry ingredients to the sugar mixture. Add the milk mixture and whisk to form a smooth batter. Pour into the prepared ovenproof dish or bowls.

5 Bake for 35 minutes or until a dark brown colour and a skewer inserted in the middle comes out clean.

6 Sauce: In a small saucepan over medium heat bring all the ingredients to the boil. Reduce the heat and simmer for 10 minutes while stirring. Pour the sauce over the warm pudding.

7 Custard: In a saucepan over medium heat bring the cream to just below boiling point.

8 In a large bowl whisk together the egg yolks, sugar and vanilla. When the cream is heated, pour it slowly into the yolk mixture while stirring constantly. When it’s all in, immediately return the mixture to the saucepan and reheat over low heat, stirring until it reaches simmering point.

Tip: If you end up overheating the custard and it turns a bit grainy, transfer it to a bowl and whisk until it becomes smooth again.

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