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Malva Pudding

Malva pudding is a classic South African dessert. It has a moist, sponge-like texture and is quite sweet.  Due to the fact that the syrup is poured over the cake and it is baked a second time, it is considered a pudding rather than a cake.  The pudding can be served on its own, often sliced into squares or simply scooped into shallow bowls, it can also be served with custard and/or ice-cream.

30 g butter at room temperature
200 ml sugar
250 ml cake flour
250 ml milk
2 large eggs, beaten
5 ml lemon juice
5 ml bicarb of soda
30 ml apricot jam

125 ml cream or evaporated milk
50 ml sugar
50 ml water
25 g butter

To serve (optional)
Custard or vanilla ice-cream

  1. Pre-heat the oven to 180 º C and grease a 20 x 20 cm square, oval or round ovenproof dish with non-stick cooking spray.
  2. Cream the butter and sugar in a large mixing bowl with an electric hand mixer.
  3. Stir in the cake flour and milk and mix well.
  4. Add the egg, lemon juice, bicarbonate of soda and apricot jam to the mixing bowl.
  5. Pour the batter into the ovenproof dish and bake for 1 hour.
  6. To make the syrup, combine all the ingredients in a medium saucepan and boil for about two minutes.
  7. Remove the pudding from the oven and pour the syrup over the hot pudding.Return the pudding to the oven and bake for a further 10 minutes.
  8. Serve warm or at room temperature with custard or ice-cream.

6 servings.

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