Want to put a sexy twist on a South African classic? Try Boitumelo Nyembe’s decadent malva pudding with caramel toffee. It’s to die for!
Nyembe’s malva pudding recipe adds a few steps to the standard recipe. It’s a sweet and moist cake straight from Mzansi, packed with extra flavours like apricot and mint. To add some finesse to the dish, she tops it off with a creamy caramel toffee.
ALSO READ: If you can dream it, Boitumelo can bake it
Any sweet tooth will love it!
INGREDIENTS
375ml milk
30ml butter or margarine
15ml smooth apricot jam
15ml white vinegar
60g butter or margarine, softened
200ml (160g) sugar
375ml (210g) cake flour
1 cup cake cocoa powder
1 Peppermint Crisp chocolate
10ml baking powder
5ml bicarbonate of soda
3ml salt
2 extra-large eggs
For caramel sauce
250ml evaporated milk
100ml (80 g) sugar
60g butter or margarine
5ml caramel or vanilla essence
METHOD
- Place milk, 30ml butter and jam in a small, heavy-based saucepan. Stir over low heat until butter and jam have melted. Remove from heat and add vinegar.
- Cream 60g butter and sugar together, add eggs, one at a time, beating well after each addition until light and creamy.
- Sift flour, baking powder, bicarbonate of soda and salt together, and add cocoa powder and peppermint chocolate. Add, alternately with milk mixture, to egg mixture.
- Pour into a large, greased ovenproof dish or individual dishes and bake in a preheated oven at 180°C for 45 – 60 minutes.
- For sauce: Combine milk, sugar and butter in a small, heavy-based saucepan. Bring to the boil and simmer for about 3 minutes. Remove from heat and add essence. Remove pudding from oven, prick the top and pour sauce over. Serve immediately.
ALSO READ: If you can dream it, Boitumelo can bake it
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