MALVA PUDDING
Ingredients
Cake:
135g cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tbsp NOMU Sweet Rub
2 large organic eggs
225g caster sugar
1 tbsp smooth apricot jam
1 tsp white wine vinegar
1 tbsp unsalted butter, melted
1 cup full cream milk
Directions
Preheat the oven to 180ºC and lightly butter an ovenproof dish.
Sift the flour, baking powder, bicarb, salt and NOMU Sweet Rub in a large bowl. In a separate bowl, beat the eggs and sugar using an electric mixer until pale and fluffy, then mix in the jam. Whisk the vinegar with the melted butter and stir into the egg mixture alternating with the milk and the sifted dry ingredients. Beat well to form a smooth batter.
Pour the batter into your prepared dish and bake for 45-55 minutes. The cake needs to be completely dry, so rather overcook it than undercook it so that it can absorb all the sauce.
While the cake is cooking, prepare the sauce. Combine all the ingredients in a saucepan and bring to a gently boil over medium heat, stirring well to dissolve the sugar.
Remove the cake from the oven and immediately prick all over with a fork or skewer. Pour the hot sauce over and leave to cool slightly before serving with warm vanilla custard
Tip: This would also be delicious served with ginger custard or salted caramel ice cream
Ingredients
Cake:
135g cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tbsp NOMU Sweet Rub
2 large organic eggs
225g caster sugar
1 tbsp smooth apricot jam
1 tsp white wine vinegar
1 tbsp unsalted butter, melted
1 cup full cream milk
Directions
Preheat the oven to 180ºC and lightly butter an ovenproof dish.
Sift the flour, baking powder, bicarb, salt and NOMU Sweet Rub in a large bowl. In a separate bowl, beat the eggs and sugar using an electric mixer until pale and fluffy, then mix in the jam. Whisk the vinegar with the melted butter and stir into the egg mixture alternating with the milk and the sifted dry ingredients. Beat well to form a smooth batter.
Pour the batter into your prepared dish and bake for 45-55 minutes. The cake needs to be completely dry, so rather overcook it than undercook it so that it can absorb all the sauce.
While the cake is cooking, prepare the sauce. Combine all the ingredients in a saucepan and bring to a gently boil over medium heat, stirring well to dissolve the sugar.
Remove the cake from the oven and immediately prick all over with a fork or skewer. Pour the hot sauce over and leave to cool slightly before serving with warm vanilla custard
Tip: This would also be delicious served with ginger custard or salted caramel ice cream
Ingredients
Cake:
135g cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tbsp NOMU Sweet Rub
2 large organic eggs
225g caster sugar
1 tbsp smooth apricot jam
1 tsp white wine vinegar
1 tbsp unsalted butter, melted
1 cup full cream milk
Directions
Preheat the oven to 180ºC and lightly butter an ovenproof dish.
Sift the flour, baking powder, bicarb, salt and NOMU Sweet Rub in a large bowl. In a separate bowl, beat the eggs and sugar using an electric mixer until pale and fluffy, then mix in the jam. Whisk the vinegar with the melted butter and stir into the egg mixture alternating with the milk and the sifted dry ingredients. Beat well to form a smooth batter.
Pour the batter into your prepared dish and bake for 45-55 minutes. The cake needs to be completely dry, so rather overcook it than undercook it so that it can absorb all the sauce.
While the cake is cooking, prepare the sauce. Combine all the ingredients in a saucepan and bring to a gently boil over medium heat, stirring well to dissolve the sugar.
Remove the cake from the oven and immediately prick all over with a fork or skewer. Pour the hot sauce over and leave to cool slightly before serving with warm vanilla custard
Tip: This would also be delicious served with ginger custard or salted caramel ice cream
Ingredients
Cake:
135g cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tbsp NOMU Sweet Rub
2 large organic eggs
225g caster sugar
1 tbsp smooth apricot jam
1 tsp white wine vinegar
1 tbsp unsalted butter, melted
1 cup full cream milk
Directions
Preheat the oven to 180ºC and lightly butter an ovenproof dish.
Sift the flour, baking powder, bicarb, salt and NOMU Sweet Rub in a large bowl. In a separate bowl, beat the eggs and sugar using an electric mixer until pale and fluffy, then mix in the jam. Whisk the vinegar with the melted butter and stir into the egg mixture alternating with the milk and the sifted dry ingredients. Beat well to form a smooth batter.
Pour the batter into your prepared dish and bake for 45-55 minutes. The cake needs to be completely dry, so rather overcook it than undercook it so that it can absorb all the sauce.
While the cake is cooking, prepare the sauce. Combine all the ingredients in a saucepan and bring to a gently boil over medium heat, stirring well to dissolve the sugar.
Remove the cake from the oven and immediately prick all over with a fork or skewer. Pour the hot sauce over and leave to cool slightly before serving with warm vanilla custard
Tip: This would also be delicious served with ginger custard or salted caramel ice cream
