CLEMENGOLD MALVA PUDDING WITH IRISH COFFEE SAUCE

CLEMENGOLD MALVA PUDDING WITH IRISH COFFEE SAUCE
Recipe posted by Petro Borchard
FOOD LOVERS RECIPES
Ek het hierdie weergawe Malvapoeding laas naweek by ‘n vriendin geëet – sit Malvapoeding in ‘n nuwe vlak.
Preheat oven to 180°C.
Prepare 29 x 22 cm baking dish.
250 g butter
260 g caster sugar
2 eggs
2 ClemenGolds (naartjies) zested and juiced
80 g apricot jam
2 teaspoon bicarbonate of soda (koeksoda)
160 g cake flour
2 cups milk (500 ml)
¼ teaspoon salt

FOR THE IRISH COFFEE SAUCE:
2/3 cup cream
2 cups instant coffee, prepared
45 g sugar
½ cup whiskey

BATTER:
Cream butter and sugar until pale. Add the eggs and beat until incorporated. Add the juice, jam, bicarb and flour. Pour in the milk, zest and salt. Mix until smooth. Spoon into dish, bake for 35 minutes at 180°C.
SAUCE:
Place all the sauce ingredients in saucepan, let simmer for 5 minutes. Pour over the hot pudding, then set aside until cooled a bit.
Serve with cream/custard. I emphasized the citrus connection by serving orange segments that have been heated up a bit with it.