South African Malvapoeding (Marshmallow Pudding) Recipe

Ingredients
<br>- Pudding:
<br>- 2 tablespoons butter
<br>- 1 teaspoon white vinegar
<br>- 1/2 cup milk
<br>- 1 cup superfine sugar
<br>- 2 eggs
<br>- 1 tablespoon apricot jelly
<br>- 1 1/3 cups cake flour
<br>- 1 teaspoon baking soda
<br>- 1 pinch salt
<br>- Sauce:
<br>- 1 cup heavy cream
<br>- 1/2 cup butter
<br>- 1/2 cup white sugar
<br>- 1/2 cup water, orange juice, or sherry
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside.  Meanwhile, sift  flour, baking soda, and salt together into a separate bowl.
<br>step 2: Beat  1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
<br>step 3: Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
<br>step 4: Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
<br>step 5: Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.
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Ingredients
- Pudding:
- 2 tablespoons butter
- 1 teaspoon white vinegar
- 1/2 cup milk
- 1 cup superfine sugar
- 2 eggs
- 1 tablespoon apricot jelly
- 1 1/3 cups cake flour
- 1 teaspoon baking soda
- 1 pinch salt
- Sauce:
- 1 cup heavy cream
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup water, orange juice, or sherry

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
step 2: Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
step 3: Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
step 4: Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
step 5: Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.

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