MALVAPOEDING IN DIE KONVEKSIE/HALOGEEN-OONDJIE
Recipe and photo: Gillian Vermeulen
FOOD LOVERS RECIPES
45 ml (3 eetlepels) botter
250 ml suiker
1 eier
5 ml koeksoda
10 ml (2 teelepels) appelkooskonfyt
250 ml koekmeel
knippie sout
250 ml melk
Roer botter en suiker. Klits eier, koeksoda en konfyt by. Sif meel en sout en roer by bottermengsel.
Voeg melk geleidelik by en roer tot beslag glad is. Voorverhit die oondjie vir 5-10 minute. Bak in gesmeerde oondbak of individuele bakkies wat ¾ vol geskep word, op 180°C vir 45 minute of tot ‘n toetspen skoon uitkom.
SOUS:
250 ml volroom melk
125 g botter
250 ml suiker
Plaas al die bestanddele vir sous in geskikte mikrogolfoondbak en verhit tot botter en suiker opgelos is. Roer na elke 2 minute. Giet warm sous oor poeding sodra dit uit die oond kom en sit warm voor met vla en of roomys.
NOTA: Ek het die resep verdubbel, maar nie die suiker nie. Ek het bak-margarien en bruinsuiker gebruik. Die baktyd was 50 minute.
MALVA PUDDING IN CONVECTION/HALOGEN OVEN
45 ml (3 tablespoons) butter
250 ml sugar
1 egg
5 ml bicarb of soda
10 ml (2 teaspoons) apricot jam
250 ml cake flour
pinch of salt
250 ml milk
Cream butter and sugar. Beat egg, bicarb of soda and apricot jam together and add to mixture. Sift flour and salt and stir into butter mixture. Gradually add the milk and stir until mixture is smooth. Pre-heat the oven for 5-10 minutes. Bake in a greased oven proof dish or individual small bowls, filled with ¾ of mixture. Bake at 180°C for 45 minutes or until test pin comes out clean.
SAUCE:
250 ml full cream milk
125 g butter
250 ml sugar
Pour sauce ingredients in microwave proof bowl. Microwave for 2 minutes at a time, stirring everytime until butter and sugar are melted and sauce is warm. Pour warm sauce over pudding and serve hot with custard and / or ice cream.
NOTE: I doubled the recipe, but not the sugar. I used baking margarine and brown sugar. The baking time was 50 minutes.
