Malva Pudding – TROUVROU
250 ml castor sugar
2 large eggs
15 ml fine apricot jam
185 ml cake flour
5 ml bicarbonate of soda
30 ml butter or margarine
5 ml white vinegar
125 ml milk
A pinch of salt
Sauce:
250 ml cream
125 ml butter or margarine
125 ml sugar
60 ml water
1. Preheat the oven to 180 °C.
2. Beat the castor sugar and eggs together until light and creamy.
3. Whisk apricot jam into the mixture.
4. Sift the flour, bicarbonate of soda and salt. (Repeat three times.)
5. Melt the butter or margarine over low heat. Add the vinegar and milk.
6. Alternate folding the flour and milk mixtures gently into the egg mixture and pour the batter into a greased, ovenproof dish (20 cm x 20 cm).
7. Bake pudding at 180 °C for about 30 minutes.
8. Pour all the sauce ingredients into a pot and stir over medium heat until the butter or margarine is melted and sugar is dissolved. The mixture should not boil.
9. Remove pudding from the oven, use a fork to poke holes into the pudding and pour sauce over it.
10. Serve warm or cold with custard or ice cream.
Serves: 6–8
A malva pudding sinks in the middle most likely because of overmixing the batter, which can lead to too much air being incorporated, causing the pudding to rise too quickly and then collapse in the centre during baking; be sure to GENTLY combine the wet and dry ingredients to avoid this issue.
Malva Pudding – TROUVROU
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