Festive Malva Pudding
A quick and easy South African variation on the traditional Christmas pudding, rave reviews from all our tasters.
- Serves: 6 - 8
- OCCASION: Festive season
- Recipe Category: Dessert hot, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Ina’s Tip
- Portioning the pudding when it comes out of the oven helps the glaze to penetrate more easily.
- This pudding freezes very successfull.
Method:
Add the tea bag to the boiling water and leave to draw for 5 minutes. Squeeze out the tea bag and remove. Add Fruit Mix to the tea and microwave for 1 minute on high to hydrate the fruit.
Leave to cool a bit. Adjust oven rack to the middle position. Preheat oven to 180 °C. Butter a 26 cm round ovenproof dish. Beat eggs and melted butter on high speed until well blended. Add milk and beat briefly on high speed.
Add the dry Malva Mix, soaked fruit and any leftover tea. Gently blend in by hand. Do not overmix. Scrape mixture into the prepared ovenproof dish. Shake the dish lightly to level the batter. Immediately place it in the oven and bake for 30 - 35 minutes.
5 minutes before the pudding is due to come out of the oven, decant the Apricot Butter Glaze into a small saucepan, and bring to the boil. Away from the heat, add the sherry, brandy or cream.
When the pudding comes out of the oven prick it all over with a fork and then portion it into eight. Pour the hot glaze over the hot pudding. Serve warm with custard, whipped cream or ice cream.
Festive Malva Pudding
A quick and easy South African variation on the traditional Christmas pudding, rave reviews from all our tasters.
- Serves: 6 - 8
- OCCASION: Festive season
- Recipe Category: Dessert hot, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Add the tea bag to the boiling water and leave to draw for 5 minutes. Squeeze out the tea bag and remove. Add Fruit Mix to the tea and microwave for 1 minute on high to hydrate the fruit.
Leave to cool a bit. Adjust oven rack to the middle position. Preheat oven to 180 °C. Butter a 26 cm round ovenproof dish. Beat eggs and melted butter on high speed until well blended. Add milk and beat briefly on high speed.
Add the dry Malva Mix, soaked fruit and any leftover tea. Gently blend in by hand. Do not overmix. Scrape mixture into the prepared ovenproof dish. Shake the dish lightly to level the batter. Immediately place it in the oven and bake for 30 - 35 minutes.
5 minutes before the pudding is due to come out of the oven, decant the Apricot Butter Glaze into a small saucepan, and bring to the boil. Away from the heat, add the sherry, brandy or cream.
When the pudding comes out of the oven prick it all over with a fork and then portion it into eight. Pour the hot glaze over the hot pudding. Serve warm with custard, whipped cream or ice cream.