COCONUT CREAM MALVA PUDDING
Pudding:
30 ml butter/margarine
125 ml white sugar
1 extra large egg
15 ml apricot and mango jam
5 ml bicarbonate of soda
125 ml milk
250 ml cake flour
pinch of salt
15 ml vinegar
Sauce:
12 g butter/margarine
185 ml white sugar
6 ml water
185 ml coconut cream
5 ml vanilla essence
Pudding:
Cream butter and sugar together, beat in the egg until light and fluffy.
Beat in the apricot and mango jam.
Dissolve the bicarb in the milk.
Sift the flour and salt together and add to the creamed mixture alternately with the milk.
Lastly stir in the vinegar.
Pour into a deep round dish about 19 cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.
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 coconut cream and the vanilla. Pour over the hot baked pudding.
Photo and recipe posted by: Candice Hoekstra Klue
