Monday, March 30, 2015

Malva Pudding {Swaziland}


Tonight, to go along with our tabletop travel to Swaziland, S made a Malva Pudding while I made the caramel sauce. Ah. Mazing. Malva pudding is a sweet pudding that contains apricot jam and has a spongy caramelized texture. A cream sauce - or a caramel sauce - is poured over it while it is still hot; we went for the caramel.

Ingredients
Pudding

  • 3/4 C organic granulated sugar
  • 2 large eggs
  • 1 T apricot jam 
  • ½ C flour (we used whole wheat pastry flour)
  • 1 t baking soda
  • 1/2 t salt (we used a vanilla salt)
  • 1/3 C whole milk
  • 1 t apple cider vinegar
  • 1T butter, melted + some for greasing pan
Sauce

  • 7 T butter
  • 1/3 C organic granulated sugar
  • 1 C organic heavy cream
  • 1 t pure vanilla extract


Procedure
Pudding
Line a baking dish with parchment paper and butter generously. Preheat oven to 350 degrees F. In a medium mixing bowl, combine sugar and eggs. Beat until thick and lemon-colored.  Mix in the apricot jam and beat again. In another bowl, blend together the flour, baking soda and salt.

In a smaller bowl, combine the milk, vinegar and butter. Pour the milk mixture and flour mixture into eggs and sugar. Beat well until combined thoroughly. Pour batter into prepared pan.


Cover with foil and bake for 45-50 minutes. The pudding will be dark brown and firm to the touch. 

While the pudding bakes, make the sauce.

Sauce
In a flat-bottom pan, melt butter over medium heat. Mix in sugar and cook until it begins to bubble and turn a darker brown. Remove from heat and stir in vanilla. Be careful...it will bubble up violently. Pour in the cream and cook to let it form a caramel. Let cool for 10 minutes before serving. Cut pudding into slices and pour caramel sauce over the top.

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