Malvern Pudding Food

MALVERN PUDDING

Steps:

• Set oven to 350ºF or Mark 4.
• First peel, core and slice the apples into a saucepan with just a little water. Bring to a boil and boil until the apples are reduced to a pulp.
• Melt half the butter in a saucepan, stir in the flour, then gradually add the milk, stirring continually until the mxiture is thick and smooth.
• Spoon layers of apple and the 'custard' into a buttered 2 to 2 1/2 pint pie dish, finishing with a layer of 'custard'.
• Dot with remaining butter.
• Mix the sugar and cinnamon together and sprinkle over the pudding.
• Bake for 20 minutes, then place under a hot grill for 1 to 2 minutes to brown the top.

THE BEST MALVA PUDDING

Steps:

• Heat the oven to 180°C Beat the eggs and sugar until light and fluffy. Beat in the apricot jam
• Melt butter in a small pot on medium heat and add the vinegar and milk Sift the flour, bicarb and salt together and add to the creamed mixture alternately with the milk. Pour into a deep round dish or an ovenproof casserole dish that takes about 2 litres
• Bake at 180°C for 45 minutes until the top is nicely browned
• Sauce: Bring the butter, cream, sugar and water to the boil and simmer, add star anise, vanilla essence and golden syrup and stirring all the time for 5 minutes. Remove from the stove. Pour over the hot baked pudding.
• Be Creative: Use Amarula Cream for Sauce. For Brandy Pudding: add 100 ml chopped Mixed Nuts (Walnuts), 100 ml Dates (Stone and Chopped) and 50 ml Glazed Cherries to the batter. add 100 ml Brandy to the Sauce.