A special version of a South African favourite.
Serves 8 – 10
30 g butter or margarine, (30 ml) softened 200 g sugar (250 ml)
2 extra-large eggs
15 ml vinegar
15 ml apricot jam
10 ml bicarbonate of soda
280 g cake flour (500 ml)
500 ml milk
1 x 410 g tin pie apples, drained
125 g butter or margarine (125 ml) 140 g granulated sugar (180 ml) 60 ml water
180 ml cream
5 ml vanilla essence
- Preheat oven to 180oC/160oC fan/Gas mark 4. Grease or spray a 33 x 22 cm ovenproof dish.
- Cream butter or margarine and sugar. Add eggs one by one, beating well after each addition.
- Add vinegar and apricot jam and mix well.
- Sift dry ingredients together and, alternating with milk, add to creamed mixture. Blend well.
- Pour into prepared ovenproof dish. Press the pie apples into the batter.
- Bake: for approximately 40 – 50 minutes or until golden brown and cooked through.
Combination/Solar Dom: 180°C+50% microwave for 15 – 20 minutes until golden brown and cooked through.
- To make the sauce: Place butter, sugar and water into a saucepan and boil gently until sugar has dissolved. Add cream and vanilla essence and heat through. Pour over hot, baked pudding and allow to soak in for at least 20 minutes.
- Serve with whipped cream or custard.
- Delicious made with 2 large Granny Smith apples. Peel, core and slice thinly. Place uncooked apple slices into batter in neat rows, using up all the apple slices.
- Should you wish to stew your own apples, peel, core and slice into eighths. About 4 or 5 large apples are sufficient for a pudding. Place in a microwaveable dish. Cover with water, 25 ml sugar and 2.5 ml cinnamon. Cook on 100% power for approximately 6 – 8 minutes or until soft.
- Chocolate Malva Pudding: omit apple, add 100 ml cocoa powder to the batter and a little more milk than otherwise. Sprinkle 50 g chopped nuts or chocolate chips over pudding before baking.
This dessert freezes very well.