Baking ‘FEVER’ishly Roasted naartjie malva pudding

2018-10-31 06:00
PHOTO: food24

PHOTO: food24

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INGREDIENTS
• 250ml flour

• 1Tbs butter

• 1Tbs apricot jam

• 1 egg

• 250ml sugar

• 5ml bicarbonate soda

• Juice of 1 lemon, juice and zest of 2 oranges

• 250ml milk

• 5ml white vinegar

M armalade Caramel

• 1 grapefruit, juiced

• 2 oranges, juiced and zested

• 1 lemon, juiced and zested

• 5 naartjies, juiced and peels kept

• 200g demerara sugar

• 100g butter

Crumble

• 300g flour

• 150g butter, room temperature

• 100g sugar

• 5ml salt

• Zest of 1 lemon and 1 orange

Roasted naartjies

• 4-6 naartjies, peeled

• 100ml demerara sugar

METHOD

Citrus malva — cream the butter and sugar, add the egg and whisk till fluffy. Add the lemon juice, jam, vinegar and milk. Mix in the dry ingredients. Pour the runny batter into a deep baking dish. Bake for 30-45min at 180 degrees Celsius or until the skewer comes out clean,

Marmalade caramel — Mix all the juices and sugar, reduce to a thick syrup. Strain and add the butter to emulsify to a butterscotch.

Crumble — Cream butter and sugar. Add flour. Bake at 180 for 10min intervals until golden brown and even

Roasted naartjies — Peel and cut in half, place a tsp of butter on each nartjie and cover with demerara sugar. Bake for 10-15min on 200 degrees. Serve with Burnt honey and macadamia ice cream. — Food24.

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