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Fresh milk Malva pudding

Fresh milk Malva pudding

Clover Fresh milk Malva pudding

Pudding
30ml Clover Margie
125ml brown Sugar
1 Extra Large Egg
15ml (1T) Apricot Jam
5 ml (1t) Bicarbonate of Soda
125ml (½C) Clover Fresh Milk
250ml (1C) Cake Flour
Pinch of Salt
15ml (1T) Vinegar

Sauce
125g Clover Margie
185 ml (¾C) brown Sugar
65ml (¼C) Water
185 ml (¾C) Clover Fresh cream
5ml (1t) Vanilla essence

Method:
Pudding
Cream butter and sugar together, beat in the egg until light and fluffy.
Beat in the apricot jam.
Dissolve the bicarb in the milk.
Sift the flour and salt together and add to the creamed mixture alternately with
the milk.
Lastly, stir in the vinegar.
Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.

Sauce
Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes.
Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding.

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