Capsicum Culinary Studio – South Africa’s largest chef faculty – has tasked its chef lecturers to give you some scrumptious dishes, good for the entire household to take pleasure in in the course of the present lockdown.
Chef Charne Wylie from the varsity’s Pretoria campus shares her recipe for her scrumptious and easy-to-make Malva pudding – good for the winter climate we’re presently experiencing – and finest served with lashings of cream or custard or each!
MALVA PUDDING
(makes 8 parts)
For the Pudding
Substances
2 cups sugar
4 eggs
2 tblsp apricot jam
2½ cups flour
2 tsp bicarb
Pinch salt
4 tblsp melted butter
2 tblsp vinegar
250ml milk
Methodology
Beat the eggs and sugar properly till they’re mild and fluffy.
Add the apricot jam to the egg and sugar combination.
Sift collectively the flour, bicarb and salt in a separate bowl.
Combine collectively the butter, vinegar and milk and add to the flour combination. Mix this with the egg and sugar.
Bake at 180°C for 45 minutes
For the Sauce
Substances
500ml cream
250ml butter
250ml sugar
250ml water and orange juice with a tot or two (to style) of sherry or brandy. Go away the alcohol out in the event you don’t drink.
Methodology
Boil collectively, then pour over pudding when sizzling
Image: Equipped
