Malva pudding
| Serves: | 6 to 8 |
| Cooking Time: | 55 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 230g unsalted butter, cold and cut into small cubes
- 450g Canola oil
- smooth apricot jam, for brushing
- 3 Tbsp white vinegar
- 250g flour
- 500ml 1,5 L milk
- 4 extra large free range eggs
- 2 tsp baking soda
- A pinch of salt
- 1 cup Boiling water (for stuffing mix)
- A few drops vanilla extract
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Cooking Instructions
- Pre-heat your oven to 180°C and grease a 20cm square baking dish.
- In a large saucepan, melt 30g (2 Tbsp) of butter together with 225g of sugar and the apricot jam and vinegar until the sugar has dissolved and the mixture is smooth. Remove from the heat and allow to cool for 5 minutes. Meanwhile sift the flour.
- Alternating, add the flour and milk until the mixture is smooth and thick.
- Add the eggs one by one, beating well after each addition.
- Add the baking soda and salt and beat well.
- Pour the mixture into your prepared baking dish and bake for 30 to 45 minutes until the pudding is dark and baked through (a skewer inserted should come out clean).
- In a small sauce pan, heat the remaining 225g of sugar, the boiling water, the rest of the butter and the vanilla extract and cook until all of the sugar has dissolved.
- Pour the syrup over the cooked pudding and allow to stand for 10 minutes before serving with custard.
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