For this week’s challenge I made a comforting, delectable and warming malva pudding – making sure to leave enough left over for tonight of course.
- 250 mls fructose
- 2 eggs
- 15 mls apricot jam
- 250 mls flour
- 5 mls bicarbonate of soda
- 1 pinch salt
- 15 mls butter, melted
- 5 mls malt vinegar
- 125 mls milk
for the sauce:
- 250 mls cream
- 100 g butter
- 150 g maple syrup
- 15 mls hot water
- preheat the oven to 180° Celsius
- beat the eggs and fructose until you have a pale yellow frothy consistency
- add the jam and mix in well
- in a separate bowl sift together the flour, bicarbonate of soda and salt
- add the milk and the dry ingredients in alternating small batches to the egg mixture sure you mix in each stage properly
- in a separate bowl melt the butter and once melted add the vinegar and then add to the mixture and mix in properly
- pour into an oven proof dish and cover with foil
- bake for 55 minutes until golden brown
to prepare the sauce
- in a small saucepan melt all the ingredients and pour over the malva pudding as soon as it has come out of the oven
- you can make some holes in the pudding to make sure all the sauce is soaked in properly
Ingredients for my malva pudding:
- Fructose – I am sucrose intolerant and use fructose in my recipes where possible. You can replace the fructose, gram for gram with sugar.
- Eggs – In South Africa extra-large eggs weigh between 59g and 66g. I use free range eggs, and always in this weight range. When separating my eggs I do them one at a time. This way I never end up with egg yolk in the whites. If I am not using the egg whites for the recipe I store them in the freezer in bags. Be sure to write on the bag how many egg whites are in each one. Defrost your egg whites in the fridge overnight.
- Jam – I only buy sugar free jam, and if the flavour exists in the St. Dalfour range then this is the product I choose. If not, I will go for another brand, or make my own.
- Flour – in South Africa flour, refers to cake flour. This is not the same as All Purpose Flour in America but you can use it gram for gram with whatever is the equivalent in your country.
- Bicarbonate of soda – Please do not substitute this in a recipe. It causes a very specific chemical reaction which is easy to see when you make honey comb.
- Salt – I only buy Oryx Desert Salt as it is sustainably sourced. It tastes like real salt which you don’t find in cheaper versions. I prefer to spend more and use less.
- Butter – I always use unsalted butter in my recipes if it is available in the shops. If not, be sure to keep in mind that you need to reduce the amount of salt you use in a recipe.
- Vinegar – I mostly use unfiltered, raw, apple cider vinegar. Not only for the health benefits, but because I like the taste. For basic recipes you can use plain white spirit or grape vinegar if this is all you have. But to elevate a recipe rather make use of something more special. I keep a bottle of aged balsamic vinegar for that. And will also use champagne / sherry / prosecco vinegar. I make my own flavoured ones using borage or chive flowers. And I make sure this is always a bottle of rice wine vinegar in my pantry for Asian recipes. In this recipe, the use of malt vinegar is specific and cannot be substituted.
- Milk – I use UHT full cream milk for all of my recipes.
- Cream – I buy whipping cream to use in my recipes. In South Africa this is a fairly thick cream but not as thick as clotted cream. I use either fresh or UHT depending on the quantity needed.
- Maple syrup – this ingredient is a must have in my opinion. The real deal and not flavoured syrup manufactured in a factory. I buy organic as that is what I can get where I live and as it is exported it is a little bit pricey.