Mouthwatering Malva Pudding
There is nothing as homely as baking your own malva pudding. This soft, juicy, spongy pudding drenched in caramel-flavoured sauce always brings back fond childhood memories of long lunches on those cold, rainy winter Sundays.
For the Pudding
500 ml flour, 250 ml sugar, 1 l milk, 45 ml vinegar, 30 ml apricot jam,
10 ml baking powder, 10 ml bicarb, 2 eggs, salt
Beat the eggs well, while adding the sugar a little bit at a time. Add all the other ingredients except the milk and mix. Add the milk and mix well. Pour into a greased baking tray and bake at 180 °C for 45 min.
For the Sauce
250 ml sugar, 500 ml milk, 250 ml water,
10 ml vanilla, 125 g butter
Melt everything over low heat until combined. When pudding comes out of the oven, portion it into nine portions and pour over the sauce. (Can be stored in the fridge for up to one week.)
For the Wine Syrup
200 ml dessert wine/ Hanepoot (we use Deetlefs Hanepoot),
400 ml castor sugar
Combine the sugar and the wine in a small pot. Stir continuously over low heat until the sugar has dissolved. Leave to boil rapidly for 5 min. Remove from the heat and leave to cool slightly. Pour half the sugary liquid over the pudding and reserve the other half for serving.
To serve
Re-heat the pudding until piping hot - take care not to burn - and place the portions on the chosen plates. Drizzle with some of the sweet wine syrup and finish with a scoop of creamy vanilla ice cream and a sprig of fresh mint. |
