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Malva Pudding Recipe

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This recipe for Malva Pudding, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Albert
Added: Wednesday, September 10, 2008


1 cup (250ml) castor sugar (super-fine granulated sugar, Baker's sugar)
2 eggs at room temperature
1Tbl (15ml) smooth apricot jam
1 cups (312 ml) cake flour
1tsp (5ml) baking soda
pinch of salt
2Tbl (30ml) butter
1tsp (5ml) white vinegar
cup (125ml) milk (Whole or 2%)

1 cup (250ml) cream
cup (125ml) butter
cup (125ml) sugar
cup (125ml) orange juice (Can substitute with Sherry or Brandy)

Using a medium-sized mixing bowl and an electric or hand beater, beat castor sugar and eggs until light and fluffy
Beat in the apricot jam
Melt butter and add to vinegar and milk
Mix the sifted dry ingredients and milk-mixture into egg mixture
Pour batter into a medium-large greased casserole dish
Bake at 350˚F (180˚C) for 45 minutes
Melt sauce ingredients together and pour over pudding as soon as it is taken from the oven
Pierce pudding with a fork and lift edges to aid absorption
Serve with cream, ice cream or hot yellow custard

Personal Notes:
Personal Notes:
A South African dessert best enjoyed warm with either cream, ice cream or warm yellow custard
Great for those cold winter nights!




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