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Clemengold Malva Pudding

Clemengold Malva Pudding

Clemengold Malva Pudding

By Sebastian Newman (inspired by Zola Nene)

Preparation time: 10mins
Cooking time: 35mins

For the pudding
200g sugar
2 TBS Clemengold Marmalade
150g Flour
1 t Bicarb
Pinch salt
30g Butter
1Tbs vinegar
100ml milk

For the sauce
100g sugar
150ml cream
Zest of orange, and juice
100ml water
100g butter

For the Clemengold
4 clemengolds
4 Tbs brown sugar
4 Tbs golden syrup
4 Tbs butter

Preheat oven to 180˚C.
Thinly slice the Clemengolds and boil for 3min. Place into prepared dish in a single layer. Melt together the brown sugar, golden syrup and butter and pour over the Clemengold.
Prepare sponge by whisking together eggs and sugar, till light and fluffy. Add the Clemengold marmalade.
Sift together the dry ingredients, set aside. Melt the butter and stir in the vinegar.
Add to the egg mixture alternatively with the milk and flour. Pour over the Clemengold in the prepared dish.  Place into preheated oven for 30-35min, until cooked through.
While the sponge bakes, prepare the sauce, by boiling together all the ingredients.
Once the sponge comes out of the oven, poke holes into the sponge and pour over the hot sauce.
Serve with cream/custard.

Grab the ingredients from your local Woolies or shop online with convenience at www.woolworths.co.za/food

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