MALVA PUDDING WITH A TWIST
This all-time SA favorite with a slight twist. Hot baked Pudding with sauce.
- 15 ml Margarine
- 125 ml Sugar
- 1 Egg
- 30 ml Apricot jam
- 1 Small tin pineapple crush drained
- 5 ml Bicarbonate of soda
- 125 ml Milk
- 250 ml Cake flour
- 1 pinch Salt
- 15 ml Vinegar
- ** ** SAUCE (**)
- 125 ml margarine
- 185 ml Sugar
- 65 ml Water or syrup from pineapple
- 185 ml Cream
- 5 ml Vanilla essence
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PUDDING INSTRUCTIONS
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Cream butter and sugar together, beat in egg until light and fluffy.
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Beat in apricot jam.
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Dissolve the bicarbonate of soda in the milk.
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Sift the flour and the salt together and add it to the creamed mixture slowly adding the milk.
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Mix in the pineapple crush.
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Lastly stir in the vinegar.
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Pour into a deep round dish 19 cm in size.
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Bake for 1 hour and 180 ℃
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SAUCE INSTRUCTIONS
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Bring the margarine, sugar and water or pineapple syrup to the boil and simmer, stirring all the time for about 2 minutes.
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Remove from the stove and then add cream and the vanilla essence.
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Pour over the hot pudding.
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**To make a chocolate pudding add in 45ml cocoa powder to the pudding mixture.**
Yes, great recipe. The twist is nice (chocolate is good, I tried 50/50) and it came out perfect. My family loved it