As most of you know my other half is South African and I’ve been trying out some SA recipes. Recently we visited some friends who had cooked a dessert a bit like a sticky toffee pudding only richer called Malva pudding. Well I decided to bake it myself this weekend but change it to another gluten free recipe. All I did was to change the flour though so just use regular self raising for yourself!
|Whisked to paleness|
6 1/2 ounces sugar (3/4 cup, 200 ml, or 180 g)
2 large eggs
1 tablespoon apricot jam
5 ounces gluten free self raising flour (150 g)
1 tablespoon butter (a generous tablespoon)
1 teaspoon vinegar
1/3 cup milk
For the sauce
3/4 cup fresh cream (200 ml)
3 1/2 ounces butter (100 g)
3 -5 ounces sugar (90 - 150 g)
1/3 cup hot water (90 ml)
2 teaspoons vanilla essence
Preheat oven to 350 deg F/180 deg Celsius.
Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm) Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through. Melt the butter (don't boil) and add the butter and vinegar to the wet mixture. Sieve the flour and add this with the milk to the egg mixture in the processor or mixing bowl. Beat well. Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. In a pot, melt together the ingredients for the sauce, and stir well. Pour it over the pudding as soon as it comes out of the oven.
|Leave the sauce to soak in..|
|A soggy but yummy pudding!|
Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream. (Thanks to Zurie for the recipe!)