Malva Pudding

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MALVA PUDDING
Serves 8

INGREDIENTS (Cake)
1 Cup Castor Sugar
2 Eggs, Room Temperature
1 Tbls Smooth Apricot Jam
1 ¼ Cups Cake Flour
1 Tsp Bicarb of Soda
Pinch of  Salt
2 Tbls Butter
1 Tsp Vinegar
½ Cup Milk

INGREDIENTS (Sauce)
1 Cup Cream
½ Cup Butter
½ Cup Sugar
½ Cup Water, Orange Juice or Brandy

METHOD

  1. Preheat the oven to 180°C/350°F
  2. Add the sugar and eggs to a medium sized mixing bowl. Using an electric or hand beater, beat castor sugar and eggs until light and fluffy.
  3. Add apricot jam and beat well.IMG_4072
  4. Sift dry ingredients 3 times in a separate bowl.
  5. Melt butter and add to vinegar and milk in a third bowl.IMG_4076
  6. Fold dry ingredients and milk mixture alternatively into egg mixtures.IMG_4078
  7. Once fully combined, pour mixture into a greased oven proof casserole/pyrex dish.IMG_4081
  8. Bake for 45 minutes.
  9. During the last 15 minutes of baking, melt all the sauce ingredients in a small pot over medium heat. Do not boil.IMG_4087
  10. Pour this sauce over the cake as soon as it’s removed from the oven, use a fork to aid absorption.IMG_4091
  11. Serve hot with ice cream or custard.

TIPS FOR MAKING GLUTEN FREE/DAIRY FREE

  • GLUTEN FREE:

Substitute regular flour for gluten free flour.

  • DAIRY FREE:

Substitute butter with Vegan Butter/Parev Margarine
Substitute milk with non dairy milk alternative – I used Cashew Milk
Substitute cream with Rich’s Non Dairy Whip Topping/Orly Whip

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Milk tart (Melktert)

Melktert is a South African custard tart. It does not require any baking.

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INGREDIENTS
1 pkt tennis biscuits or graham crackers. Tennis biscuits have coconut in them so I would add some dessicated coconut if you are using graham crackers
4 tbls butter or margarine.

1. Crush the biscuits/crackers till powdery.
2. Add the melted butter/marg and mix well.
3. Press the mixture into the bottom and up the sides of a large pyrex rectangular dish until the entire dish is coated with an even layer.

FILLING
4 cups milk
2 1/2 tbls flour
2 1/2 tbls cornflour
1 cup sugar
2 eggs
5 ml vanilla extract
1 tbls butter/margarine
cinnamon

1. Pour the milk and sugar in a saucepan and bring to the boil.
2. Mix the eggs, flour, cornflour & vanilla together in a separate mixing bowl.
3. Remove the boiling milk from the heat and slowly add to the egg mixture stirring all the time.
4. Return the mixture to the saucepan and put it back on the heat, stir until the mixture thickens to a thick custard (coats the back of the spoon).
5. Add the butter/margarine and beat in.
6. Pour into the biscuit/cracker shell.
7. Sprinkle with cinnamon to coat the surface.
8. Allow to cool and refrigerate before serving.
9. Remove from the fridge 10 minutes before serving.