Malva pudding has just been made easier! this one is for the braai!! So lets braai this weekend and have some malva for dessert (Recipe as cooked by Die Skilpadjies on Ultimate Braai Master Season 2)
Malva in a Tin Cup 1/2 cup sugar 1 pinch salt 1 cup cake flour 1 large egg 2 tbsp apricot jam 5 ml bicarbonate of soda 1 tbsp vinegar 1 cup milk 1 handful geranium leaves 1/4 cup Kerrygold pure Irish butter 3/4 cup sugar
Beat together the egg and sugar. While you’re still whisking get your braai buddy to add the jam, baking powder, salt and cake flour. Lastly add the milk, a tiny splash of vinegar and the bicarb of soda and beat the batter until it’s thoroughly mixed.
Take as many tin cups as you have guests. Place a geranium leaf at the bottom of each cup, and pour in the batter, till each cup is about ¾ full. Take a flat bottom potjie pot, place a round wire rack inside, and the cups on top of the rack (this prevents the bottoms from burning). Put the lid on top of the pot, and add a couple of coals over the lid. Bake over medium coals for about 30 minutes or until the malva has risen and is golden andfluffy.
Just before it’s done, cook the butter, sugar in a saucepan for a couple of minutes. Remove the pudding from the heat and pour over the sauce.
Put it back on the heat and back for another 5 minutes to allow the sauce to sink into the pudding.