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This is soooo good and one of my all time favourite dessert recipes. Its more of a winter dessert but if you have family that love food as much as we do and rich, hot, tasty desserts(not for weight watchers) that will take weeks of exercise to work off are appreciated not feared then this is for you. (6 people)
What you need
1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ΒΌ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk
The Sauce
250ml Cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy
Beat castor sugar and eggs until fluffy then beat in apricot jam.
Sift dry ingredients into separate bowl.
Melt butter and add vinegar and milk, then old sifted ingredients and Milk mix into egg mix one at a time.
Pour into ovenproof casserole dish that takes about 2 liters.
Bake at 190 celsius for 45 mins.
Melt all the sauce ingredients together and pour over the pudding before serving and preferably while its still hot.
Serve it with whipped cream or custard or both. Enjoy!
For a really tasty, homey and sconomical meal try it with the recession proof lamb casserole
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this is the only recipe we use in our kitchen here in the eastern cape at our lodge!fantastic pud!!
Fantastic, which is your lodge, would love to take a look. G
Sorry, I forgot to mention that I added a pinch of ginger and little nutmeg to the dry ingredients. I want to try the improved version tomorrow if all goes well. Really looking forward to that. My wife and I agree…this is the best malva pudding we have ever had!!! Thanks again Graham
Go Riaan, the nutmeg is a great idea and thanks for letting us know. Cheers for now G
Wow. This was wonderful. I baked it for 20 minutes, added the sauce and baked it for a further 15 minutes. I used a sweet hannepoot instead of water / orange juice etc in the sauce. Thanks Graham, this was very simple and quick. My family loved it…we ate it before we even touched supper ;o)
Oh wow, was Googling for puds for my family and this one came up, going to double the recipe, as my partner will not stop at one serving
Enjoy it Chantel
it’s a keeper. G