This rich South African malvapoeding marshmallow pudding contains no marshmallows but probably got its name from its spongy texture Delicious served hot or cold with cream
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart oven-proof baking dish.
Heat milk
2 tablespoons butter
and vinegar in a small saucepan over low heat until butter melted. Remove from heat; set aside.
Meanwhile
sift flour
baking soda
and salt together into a bowl; set aside.
Beat 1 cup superfine sugar and eggs together in a separate bowl with an electric mixer on high speed until fluffy and light colored
about 5 minutes. Gradually beat in apricot jam. Fold flour mixture into egg mixture alternately with warmed milk mixture using a spatula. Pour batter into prepared baking dish.
Bake in the preheated oven until a knife inserted into the center comes out clean
about 45 minutes.
Heat heavy cream
remaining 1/2 cup butter
1/2 cup white sugar
and water in a saucepan over medium heat until butter melted and sugar dissolved. Do not allow mixture to boil.
Remove pudding from the oven; pierce several times with a skewer or fork. Immediately pour hot cream mixture over pudding. Serve hot or cold.
