HULETTES MALVA PUDDING
Pudding:
30 ml (2 tablespoons) butter
125 ml white sugar
1 extra large egg
15 ml (1 tablespoon) apricot jam
5 ml (1 teaspoon) bicarbonate of soda
125 ml (½ cup) milk
250 ml (1 cup) cake flour
pinch of salt
15 ml vinegar
Sauce:
125 g butter
185 ml (¾ cup) white sugar
65 ml (¼ cup) cream
5 ml (1 teaspoon) vanilla essence
65 ml water
Pudding:
Cream butter and sugar together, beat in the egg until light and fluffy.
Beat in the apricot jam.
Dissolve the bicarb in the milk.
Sift the flour and salt together and add to the creamed mixture alternatively with the milk.
Lastly stir in the vinegar.
Pour into a deep round dish about 19cm diameter.
Cover the dish with a lid or fill and then bake for 1 hour at 180ºC.
Sauce:
Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes.
Remove from the stove and then add the cream and vanilla. Pour over the hot baked pudding.
Recipe posted by Elma Willemse
Photo: Elma Willemse
