Traditional Malva Pudding Food

EASY MALVA PUDDING

Steps:

• Beat the eggs and sugar until light and creamy.
• Add the apricot jam to this mixture and beat inches
• Add the flour, bicarbonate soda and salt and beat.
• Melt the butter in the microwave and add the vinegar.
• Add to the egg mixture and while beating add the milk.
• (mixture is very runny).
• Pour into a dish 25cm x 30cm.
• Bake at 350 deg c for about 1 hour.
• While it is baking boil all the sauce ingredients for 10 minutes in the microwave on high stirring occasionally.
• When the cake is cooked stab all over with a skewer. Pour over the sauce and allow to soak inches Serve with either fresh cream or custard.

TRADITIONAL MALVA PUDDING RECIPE

Steps:

• Preheat the oven to 180°C and butter a 20cm square baking dish.
• In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined.
• In another bowl, whisk together the flour, baking powder, baking soda and salt, and then combine with the wet ingredients until thoroughly combined.
• Pour into the prepared baking pan and bake for 30-40 minutes, until a knife inserted in the center comes out clean.
• Just before the pudding is done, make the sauce: in a saucepan over medium heat combine the cream, milk, butter, sugar, and salt and heat until the butter is melted and the sugar is dissolved.
• Once the pudding is done, poke holes all over the hot pudding with a skewer and then pour the warm sauce over the pudding. Allow resting for a minimum of 30 minutes.
• Serve warm with a scoop of vanilla ice cream. Store leftover pudding in the refrigerator in an airtight container for up to 3 days. Reheat before serving, either in a 150°C) oven or in the microwave.

SOUTH AFRICAN MALVAPOEDING (MARSHMALLOW PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
• Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
• Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
• Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
• Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.

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.