Malva pudding with white miso and marmalade
- 170 g white sugar
- 2 eggs
- 1 tsp vanilla extract
- 15 ml vinegar
- 30 ml Seville orange marmalade
- 180 g cake flour
- pinch of salt
- 2 tsp bicarbonate of soda
- 250 ml milk
- 50 g sugar
- 250 ml milk
- 125 ml boiling water
- 60 ml white miso
- 100 g butter
Preheat the oven to 180 degrees C.
Grease a 2.5L ovenproof dish.
Beat the sugar, eggs and vanilla well.
Add the vinegar and jam and mix well.
Sift the flour, bicarb and salt and mix alternately with the milk into the egg mixture, mixing well after each addition.
Pour the batter into the dish and bake for 30 minutes until cooked.
Start making the sauce about 10 mins before the pudding comes out of the oven.
Bring all the sauce ingredients to a boil while stirring and keep warm.
As the pudding comes out of the oven, prick it all over with a fork or toothpick.
Spoon the hot sauce over the pudding and let it stand for about 10 – 15 minutes until most of the sauce has soaked in (you can place the pudding back in the switched off warm oven to keep the pudding warm while it soaks).
Recipe reprinted with permission of Heinstirred. To see more recipes, please click HERE.
Rooibos malva pudding
Sticky malva pudding
Molten salted caramel and chocolate puddings
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.