Brandied Malva Pudding
A marriage between Malva Pudding and Cape Brandy Tart. Delicious served with whipped cream or custard.
- Serves: 6
- Recipe Category: Dessert hot, Baking
- Products in this recipe:
You Will Need:
Ina’s Tip
For a non-alcoholic version, replace brandy with fresh cream.
Method:
Pour boiling water over the dates and leave to soak for 10 minutes.
Adjust the oven rack to the middle position and preheat the oven to 170 °C.
Butter a 26 x 16 cm rectangular ovenproof dish generously.
Beat eggs and melted butter on high speed only until well blended.
Add warmed milk and beat briefly on high speed.
Add soaked dates, but reserve ¼ cup (60 ml) of the soak water for later.
Add nuts and the dry Malva Mix.
Gently blend it in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be soft and runny.
Scrape mixture into a prepared buttered ovenproof dish. Shake the dish lightly to level the batter.
Place it in the oven and bake for 35 minutes.
5 minutes before the pudding comes out of the oven, decant the Apricot Glaze into a small saucepan. Add the reserved date soaking liquid.
When the pudding comes out of the oven, prick it all over with a fork, and cut it into portions.
Add brandy to the hot sauce (but not boiling). Pour the warm sauce over the hot pudding.
Keep spooning the sauce that collects in the corners of the dish over the whole pudding, to promote soak-in.
Leave the Malva Pudding to stand for 15 minutes to allow the sauce to sink in.
Serve warm or at room temperature with whipped cream or custard.
Brandied Malva Pudding
A marriage between Malva Pudding and Cape Brandy Tart. Delicious served with whipped cream or custard.
- Serves: 6
- Recipe Category: Dessert hot, baking
- Products in this recipe:
You Will Need:
Method:
Pour boiling water over the dates and leave to soak for 10 minutes.
Adjust the oven rack to the middle position and preheat the oven to 170 °C.
Butter a 26 x 16 cm rectangular ovenproof dish generously.
Beat eggs and melted butter on high speed only until well blended.
Add warmed milk and beat briefly on high speed.
Add soaked dates, but reserve ¼ cup (60 ml) of the soak water for later.
Add nuts and the dry Malva Mix.
Gently blend it in by hand with a spatula. Mix only until combined. It is important not to overmix. The mixture will be soft and runny.
Scrape mixture into a prepared buttered ovenproof dish. Shake the dish lightly to level the batter.
Place it in the oven and bake for 35 minutes.
5 minutes before the pudding comes out of the oven, decant the Apricot Glaze into a small saucepan. Add the reserved date soaking liquid.
When the pudding comes out of the oven, prick it all over with a fork, and cut it into portions.
Add brandy to the hot sauce (but not boiling). Pour the warm sauce over the hot pudding.
Keep spooning the sauce that collects in the corners of the dish over the whole pudding, to promote soak-in.
Leave the Malva Pudding to stand for 15 minutes to allow the sauce to sink in.
Serve warm or at room temperature with whipped cream or custard.