Malva Pudding ~ This recipe comes from a South African cookery book, “A Table at the Cape” by Helmine Myburgh and is soo Delish !!

Delicious and well loved country wide! This is a traditional South African pudding, that may be served hot with vanilla ice-cream, custard sauce or brandy flavored cream. The recipe may also be doubled.

Serves: 4    Serving Size 273 g  each    Calories per serving: 854    Calories in whole recipe: 3,418    Weight of whole recipe: 1091 g

Notes if you want to lower calories:

Your cake batter: You may take the sugar down to ½ cup (125 ml) or (118.875 g) to reduce sweetness and calories but remember in cake formulas flour equals weight of sugar. Do not drop sugar by more than 10 – 20% the weight of flour

Jam: You might need a little more if manufacturer has watered it down.

Adding sugar and butter to sauce: Add to taste. If prefer you may add less sugar or up to 250 ml if dough has not been made too sweet. – You may reduce butter in sauce down to 115 g or even right down to 30 g if you wish. So just add to taste.

If lowering calories click here to recalculate and then just copy paste below ingredients into caloriecount.com

Ingredients:

20ml butter

250 ml (237.75 grams) castor sugar

2 large eggs (size number 3)

12.5 ml apricot jam

5 ml bicarbonate of soda (Baking soda)

125ml milk

5ml white vinegar

250 ml (125 g) cake flour

Pinch salt

Sauce:

250 ml cream

180 ml sugar
125 g butter

125 ml milk (Milk may be replaced with brandy, water or orange juice)

5 ml vanilla essence

60 ml (38 g) custard powder to thicken is optional (Must be a thin pouring custard sauce)

Method:

Cream butter and sugar.

Add eggs one at a time beating well after each addition.

Add the apricot jam.

Stir the bicarbonate of soda into the milk and add the vinegar.

Add the sifted flour and salt to the butter and sugar mixture,

alternating with the milk.

Pour the batter into a well buttered oven dish and bake 180 C for 45 minutes.

Prepare the custard by stirring a little milk in to form  thick paste.

Slowly add the rest of the milk and put on low heat while

continuously stirring all the time until cooked and bubbling.

If lumps form, use an electric beater or stick blender to beat it out

until smooth.

Add the rest of your ingredients, and just warm it up until hot but

do not allow it to boil.

As soon as the pudding comes out of oven, prick pudding all over with cake tester or tins of

fork and immediately pour the hot custard sauce over, so that it can soak through.

Serve and Enjoy!

 

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