Malva pudding

Deur Barbara Joubert, SARIE KOS Winter 2009

Foto’s: Micky Hoyle Galery

serves 6

30 ml butter
200 g (250 ml) sugar
2 eggs, beaten
280 g (500 ml) cake flour, sifted
10 ml baking soda
188 ml milk
pinch of salt
30 ml smooth apricot jam
30 ml brown vinegar

Preheat oven to 180 °C. Cream butter and sugar until light and creamy. Add beaten eggs and fold in the sifted flour. Combine baking soda and milk and add to the mixture, along with the rest of the ingredients. Spoon into a buttered oven dish of 22 x 18 cm and bake for about 40 minutes. Meanwhile, make the sauce. When the pudding is done, take it out and immediately pour the warm sauce over it.

Sauce

1 tin evaporated milk (Ideal Milk)
250 ml warm water
400 g (500 ml) sugar
30 ml butter
5 ml vanilla essence

Put evaporated milk, warm water and sugar in a pot. Bring to the boil while stirring. The sugar must be melted before the mixture starts to boil. Add butter and flavouring. When the butter is melted, pour the hot sauce over the hot pudding. Serve with vanilla ice cream.

To drink
A special late harvest wine like Fleur du Cap Noble Late Harvest 2007.

Assistent Lynnae Janse van Rensburg

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