Ingredients
- Lemon 1 + 1 tsp fresh lemon juice
- Spinneysfood Salted Butter 135g
- Spinneysfood Fine Grain White Sugar 300g
- Spinneysfood Organic Free-Range Egg 1, large
- Spinneysfood Apricot Preserve 2 tbsp
- Bicarbonate of soda 1 tsp
- Spinneysfood Organic White Grape Vinegar 1 tsp
- Spinneysfood Full-Cream Fresh Milk 250ml
- Spinneysfood Cake Flour 125g
- Single cream 250ml
- Spinneysfood Bottled Drinking Water 125ml
- Vanilla extract 1 tsp
- Spinneysfood Madagascar Vanilla Bean Ice-cream 500g
Nutrition (Per serving)
- Calories 613
- Fat 28g
- Saturates 16.3g
- Protein 11g
- Carbs 80.64g
- Sugars 63.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Malva pudding
South African 15 Mins Prep · 40 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Grease a 20cm x 20cm ovenproof dish.
- Zest and juice the lemon.
- Cream 15g butter and 200g sugar together until pale and fluffy, then beat in the egg until well combined. Stir in the lemon juice, zest and apricot jam.
- Dissolve the bicarbonate of soda and vinegar in the milk and then add of the mixture to the flour, alternating between the two. Continue folding until you’ve used all the flour and a smooth batter forms, being careful not to overmix.
- Pour the batter into the prepared dish and bake for approx. 30-35 minutes, or until golden and cooked through.
- Meanwhile, combine 250ml cream, 120g butter, 100g sugar, water and vanilla extract in a saucepan over a medium heat. Stir until the sugar has dissolved, then add the lemon juice and bring to a boil.
- Simmer for 5 minutes then pour the hot sauce evenly over the baked pudding, allowing it to soak in, then return to the oven for a further 5-10 minutes.
- Serve the warm malva pudding with vanilla ice cream or custard.