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Clover Nolac Malva Pudding

Clover Nolac Malva Pudding

Clover Nolac Malva Pudding

Recipe by Melandie Esterhuizen
4 Tbsp margarine, melted
1 ½  cup Sugar
2 eggs
2 Tbsp Apricot Jam
2 Tsp Bicarb
1 Cup Clover Nolac milk
2 cups Cake Flour
Pinch salt
2 tbsp White vinegar
Zest of 2 oranges 
½ Cup Clover Mama bake margarine
¾ cup sugar
½ cup Orange juice
½ cup Clover Nolac Milk
1 tsp Vanilla essence
1 Rooibos teabag (optional)
Lactose free ice cream to serve
Preheat the oven to 180oC. Line a deep baking dish with baking paper. 
In a large mixing bowl combine the sugar and eggs until thick and pale in colour. 
Slowly add the melted butter with the mixer still running. Add the Apricot jam and mix until well incorporated. Mix in ½ of the Nolac milk, followed by half of the follow. Repeat until all of the Nolac milk and flour has been incorporated. Lastly mix in the bicarb, followed by the vinegar and orange zest. 
Pour into the baking dish and bake for 1 hour, or until a skewer comes out clean. 
20 minutes, before the Malva is baked start with the sauce. 
Combine the Nolac milk and teabag in a sauce pan. Allow to infuse at a low temperature for 10 minutes. Remove the teabag and add the margarine, sugar, vanilla and orange juice. 
Once the sponge is baked, prick with a fork and pour over the warm sauce. 
Serve warm with lactose free Ice cream.

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