In a tribute to Heritage Day this year, we have our Malva pudding gelato, yummy and deliciously and proudly South African. It is a sweet pudding which originated from the motherland. It usually contains apricot jam and has a spongy caramelized texture. the pudding has the structure of a cake and A surf sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream.
Today, we offer you a recipe for Malva pudding with Ice surf to enjoy and gloat heritage day!!
Ingredients
- 200g sugar
- 2 large eggs
- 30ml (2 tbsp) tangerine jam
- 150g confection flour
- 5ml (1 tsp) bicarbonate of soda
- pinch of salt
- 15ml (1 tbsp) butter
- 5ml (1 tsp) vinegar
- 100ml milk
Directions
- beat the sugar and eggs with a whisk until light and fluffy.
- Stir the jam into the mix.
- Mix together the flour, bicarbonate of soda and salt.
- Melt the butter in the vinegar and add to the milk.
- Finally, add the flour mixture to the egg mixture, then fold in the milk mixture.
- Pour into a 1,5-litre topics oven-proof dish and torch for well-nigh 45 minutes.
Wait……….e not washed-up yet. Now for the grand finale, the secret ingredient that is not so secret.
Pour your favourite cream sauce over the hot pudding and put IceZeit’s Granadilla ice cream.
Or plane better, swing by the our IceZEit gelateria and have a taste of our Malva Pudding ice surf which is the weightier of both worlds.
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