Choco­late malva pud­ding

Myr­iam Barendse from Westen­burg in Polok­wane says, “This is one of my fam­ily’s favourites. It’s easy to make and tastes heav­enly. I some­times add 80 ml Amarula Cream to the sauce for ex­tra flavour.”

YOU Something Sweet - - CONTENTS -

8-10 Prepa­ra­tion time: 15 min­utes Bak­ing time: 25-30 min­utes

PUD­DING

80 g but­ter

300 ml su­gar

2 eggs

5 ml (1 t) vanilla essence 500 ml (2 c) cake flour 45 ml (3 T) co­coa pow­der 10 ml (2 t) bak­ing pow­der 7 ml (1 ½ t) bi­car­bon­ate of

soda

2 ml (½ t) salt

500 ml (2 c) milk

30 ml (2 T) vine­gar

45 ml (3 T) smooth apri­cot

jam

SAUCE

1 can (380 g) evap­o­rated milk 100 ml but­ter

125 ml (½ c) su­gar

100 g dark choco­late hot cus­tard to serve Pre­heat the oven to 180 °C. Grease a

24 x 19 cm oven­proof dish.

1 Pud­ding Cream the but­ter and su­gar in a large bowl. Whisk in the eggs one at a time. Add the vanilla essence.

2 Sift the dry in­gre­di­ents to­gether. Whisk the milk, vine­gar and jam to­gether. Add the dry in­gre­di­ents to the but­ter mix­ture, al­ter­nat­ing with the milk mix­ture. Mix well to form a smooth batter.

3 Pour into the pre­pared dish and bake for 25-30 min­utes.

4 Sauce Bring the evap­o­rated milk, but­ter, su­gar and dark choco­late to the boil in a small saucepan. Re­duce the heat and sim­mer for 2 min­utes.

5 When the pud­ding is done, pierce the top a few times with a skewer. Pour the sauce over im­me­di­ately and serve the pud­ding with cus­tard.

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