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Malva Pudding

African · 55 min · Easy · 8 servings

Malva Pudding

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A dark, spongy apricot-jam pudding that has hot cream sauce poured over it the moment it leaves the oven and drinks the lot.

~380 cal per serving — Calories are approximate, per serving — a guide only.

soy-freenut-free
Plan it:

Method

  1. 1

    Mix the batter

    Whisk the flour, sugar and baking soda in a bowl, then stir in the apricot jam, plant milk and vinegar until smooth. The vinegar and soda together are what give the open, spongy crumb.

  2. 2

    Bake

    ⏱ 40 min

    Pour into a greased dish and bake at 375°F conventional (170°C fan) for 35–40 minutes until risen, dark and springy.

  3. 3

    Make the sauce

    ⏱ 5 min

    While it bakes, warm the plant cream, vegan butter and sugar in a pot until melted and just simmering.

  4. 4

    Drown it hot

    ⏱ 15 min

    Prick the pudding all over and pour the hot sauce over the hot pudding. It will look like far too much liquid. Leave 15 minutes; it will all be gone.

Notes

Hot sauce onto hot pudding, immediately. This is the opposite rule to baklava, and it matters just as much. If it looks like too much sauce, it is the right amount.

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