I’ve
been blogging for a couple of years now and this is the first time I've been asked to try a product so I'm very excited! The nice people at Lurpack sent me some of their Slow
Churned butter which is a new product and very nice indeed!
So what to do? Well, one of my friends is in the process of coming out as pregnant to various parents, friends and employers so as I was popping over on Sunday, I figured I could make her a nice comfort pudding - Malva pudding to be precice.
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| With thanks to http://rjtmedia.com/ |
This is an old Dutch-South African Favorite which is essentially a nice light cake with a cream syrup poured over it. Bliss with ice-cream so you will need
Ingrediants
For the Cake:
1 cup of sugar
1 egg
1 tablespoon apricot jam (purists
suggest smooth but I tend to use what I have)
1 tsp bicarbonate of soda
¼ tsp baking powder
150g of plain flour
150g of plain flour
¼ tsp salt
1 tablespoon of butter
1 tsp of white vinegar
1 cup milk
For the Syrup:
1 cup
single cream (or whipping cream that is not whipped)
6
ounces of butter
1 cup
white sugar
½ a
cup hot water
- Beat the sugar and egg to gether until well mixed and a bit fluffy (no soft peaks or anything just mixed). Then add the apricot jam
- Sift flour, bicarb, baking powder and salt together in a separate bowl
- Melt the butter with the vinegar and milk
- Add the liquid and the flour to the egg mixture - alternating between then and making sure that they are well blended
- Pop into an oven on 350F or 180C for between 45 minutes and 1 hour. Test with a skewer and if it comes clean then it is done.
- Do not remove it from its tin or dish.
- Melt all the ingrediants for the syrup together - don't bring to the boil, just melt.
- Once the cake has cooled a little, poke holes into the cake and gently pour the syrup over it. Do it slowly and leave it to rest if you can't get all the syrup on at once.
- This desert can be left over night or eaten immediately.
And enjoy the desert!
Lx
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