Syrupy marmalade malva pudding

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(PHOTO: Misha Jordaan)
(PHOTO: Misha Jordaan)
Prep Time: 20 minutes
Servings: 6
Cooking Time: 30 minutes
  • 15ml - melted butter
  • 15ml - vinegar
  • 180ml - sugar
  • 1 - egg
  • 15ml - smooth apricot jam grated
  • - zest of 1 lemon
  • 250ml - cake flour
  • 5ml - bicarbonate of soda
  • - a pinch of salt
  • 250ml - milk
  • - SAUCE
  • 60ml - marmalade, the chunks chopped finer (if necessary)
  • 30ml - lemon juice
  • 60ml - sugar
  • 125ml - strong rooibos tea or just hot water
  • - TO SERVE
  • - custard, whipped cream or vanilla ice-cream

Preheat the oven to 160°C. Grease a medium ovenproof dish with non-stick spray.

1. Malva pudding Mix the butter and vinegar. Put the sugar, egg, apricot jam and lemon zest in a mixing bowl and beat until creamy. Add the butter mixture and mix well.

2. Sift the cake flour, bicarb of soda and salt and add to the butter mixture. Add the milk bit by bit, beating until everything is well combined. Transfer the batter to the ovenproof dish and bake for 25-30 minutes or until golden brown and a testing skewer inserted into the middle comes out clean.

3. Sauce While the pudding is baking, put all the ingredients in a saucepan and heat, stirring continuously until the sugar has dissolved. Pour the sauce over the pudding as soon as it comes out of the oven.

4. To serve Serve the malva pudding with custard, whipped cream or vanilla ice-cream.

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