Ingredients - Malva Pudding
20ml Butter
210g Castor Sugar
2 Eggs
15ml Smooth Apricot Jam
5ml Bicarbonate of Soda
125ml Laager Rooibos Tea, strong & room temperature
140g Cake Flour
1ml Salt
5ml White Vinegar
Ingredients - Rooibos Cream Sauce
250ml Cream
150g White Sugar
125g Butter
125ml Laager Rooibos tea, strong & hot
5ml Vanilla essence
Method - Malva Pudding
- Preheat the oven to 180°C
- Grease a 1.5L baking tin or dish with butter
- Cream the butter and castor sugar together, then whisk in the eggs, one at a time
- Beat well after each addition and until the mixture is light and foamy
- Stir in apricot jam
- Add the bicarbonate of soda to the lukewarm Laager Rooibos tea and then stir into the egg mixture
- Sift the flour and salt together and then fold into the egg mixture. Add the vinegar
- Pour the mixture into the dish and bake for 45 minutes until cooked through
Method - Malva Pudding
- Place all the ingredients into a small saucepan and heat gently, stirring until the butter is melted and the sugar dissolved
- Pour over the hot pudding
- Cut into individual portions and serve immediately
*TIP: Decorate with icing sugar or spun sugar or serve with berry sauce
