Huletts Malva Pudding
This is Katlego Maboe’s favourite South African dessert!
Serves: 8-10
Time: 45 minutes
Recipe by: Thando Manyoni
Ingredients:
Pudding:
4 large eggs
3 tbsp clover classic spread
1 tbsp grated orange zest
½ cup apricot jam
1¼ cup Huletts castor sugar
1 ½ cup milk
2 cups flour
2 tsp baking soda
1 tsp salt
Sauce:
2 cups evaporated milk
½ cup Hullets treacle sugar
160g butter
1 tsp almond extract
1 tbsp vanilla essence
To serve:
Custard
Method:
Preheat the oven to 180°C and prepare a baking dish.
In a large bowl beat the eggs, orange zest, sugar, butter and apricot jam until light and fluffy. In a separate bowl sift together the flour, baking soda and salt. Gradually fold in the flour mixture into the egg mixture. Pour the mixture into the greased dish and bake for 25-30 minutes until the skewer tests clean.
To make the sauce, heat the milk, butter, sugar, almond and vanilla essence over medium heat until the sugar has dissolved and remove from the heat.
Poke holes in the cake and then pour over the sauce. Serve immediately with the custard.
Chefs Tip: Poke a few holes in your cake to help it absorb all the sauce. Best served with custard or ice cream!