CARAMEL CREAM MALVA PUDDING
50 ml butter, soft
400 g white sugar
2 eggs
2 teaspoons (10ml) bicarbonate of soda
500 ml full cream UHT milk
525 ml cake flower, sifted
2 tablespoons (30 ml) apricot jam
2 teaspoons (30 ml) white spirit vinegar
Sauce:
1 cup (250 ml) long life cream (full cream)
200 g brown sugar
1/2 cup (125 g) butter
250 ml full cream UHT Milk
1 teaspoon (5 ml) vanilla essence
pinch of salt
Pre-heat the oven to 180°C.
Cream the butter and the sugar together until rich and creamy, add the eggs and beat through.
Dissolve the bicarbonate of soda in die full cream milk. Add this with the remaining ingredients, to the egg and butter mixture and beat until it becomes a smooth batter without any lumps.
Pour into a large greased baking dish and bake for about 35 – 40 minutes until brown and cooked.
While your pudding is baking, boil the sauce ingredients together for about 5 minutes until the sugar has melted.
Stir often to prevent burning.
Once the pudding is baked, simply pour the hot sauce over and allow to soak in.
Serve hot or cold with or without custard.
Recipe and photo: Petré Van Zyl
