Malva Recipe

• 250 ml (1 cup) sugar
• 1 egg
• 15 ml soft butter (1 tbs)
• 60 ml apricot jam (4 tbs)
• 250 ml milk (1 cup)
• 10 ml (2 tsp) vinegar
• 10 ml vanilla essence (2 tsp)
• 125 g cake flour (1 cup)
• 5 ml bicarbonate of soda (1 tsp)

Sauce:

• 125 ml fresh cream
• 20 g butter
• 4 tbsp sugar
• 30 ml water

1. Preheat oven to 180 C.
2. Beat sugar, egg, butter & jam till fluffy.
3. Combine milk,vanilla & vinegar.
4. Sift flour and bicarb then add to egg mixture alternately with the milk.
5. Pour into greased oven proof dish (30 x 20 cm).
6. Cover with foil and bake for 40 – 50 minutes.
7. Check at 40 minutes.
8. Prepare sauce by adding all ingredients to a pot & bringing to a boil.
9. Remove cake from oven & pour sauce over the top evenly.
10. Set aside.

Milk Tart Filling

• 4,5 cups milk
• 3/4 cup sugar
• 3 eggs
• 2,5 tbs flour
• 2,5 tbs maizena

1. Heat milk and remove from heat.
2. Do not boil.
3. Whisk egg and sugar together.
4. Pour 1 ladle of milk into the egg and mix.
5. Pour the egg mix into the milk in 1 slow steady stream whilst whisking well.
6. Add back onto heat and add in maizena.
7. Whisk.
8. Add in flour and whisk.
9. Allow to thicken well.
10. Remove from heat and add in 1 tsp vanilla essence and 1 tsp butter. Mix well.
11. Pour over malva layer.
12. Dust with cinnamon.
13. Cover well with plastic and refrigerate till set.
14. Once set,remove and enjoy cold or wait till it reaches room temperature

Ingredients

For the Malva Pudding:

• 60 g Wooden Spoon White Margarine
• ¾ Cups(180 ml) brown sugar
• 2 large eggs
• ¼ Cups (60 ml) apricot jam
• 2 tsp (10 ml) bicarbonate of soda
• 1 Cup (250 ml) full cream milk
• 2 Cups (500 ml) cake flour
• ½ tsp (1,75 ml) salt
• 2 Tbsp (30 ml) malt vinegar

For the Sauce:

• 1 Cup (250 ml) fresh cream
• 80 g Wooden Spoon White Margarine
• 80 g brown sugar
• 1 tsp (5 ml) vanilla essence

You’ll Need:

• A giant muffin baking tray or an individual bundt cake tray
• Non-stick spray

Method

For the Malva Pudding:

1. Preheat the oven to 180 °C.
2. Prepare a giant muffin or individual bundt cake tin by greasing well.
   Tip: to doubly ensure that your malvas release from the tin, cut rounds of baking paper the size of the bottom of the muffin pan and add to the bottom before filling.
3. Cream the margarine, eggs and sugar together until light and fluffy with a hand mixer or stand mixer.
4. Add the apricot jam and mix to combine.
5. Mix the salt and flour together then slowly add it while mixing until incorporated.
6. Add the bicarb to the milk and stir to dissolve.
7. Add the milk to the mixture and mix until incorporated and then lastly add the vinegar and briefly mix.
8. Do not over mix.
9. Pour the mixture out into the well-greased muffin or individual bundt tin and fill up to the % mark.
10. Bake 30-40 minutes until a toothpick inserted into the centre comes out clean.

For the Sauce:

While the malvas are baking, add the ingredients for the sauce into a small saucepan over medium heat.
Mix to combine and bring to a boil.
Reduce the heat and simmer for 3 minutes then remove from the heat.
Remove the malvas from the oven and let them cool for 5-10 minutes and then poke them with a toothpick.
Pour half of the sauce over the malvas and give it a few minutes to soak in.
Using a palette knife, gently move the malvas away from the edge of the tin and then carefully lift out and invert into bowls (remove the round of baking paper if you used).
Pour extra a little more sauce over the tops, serve with custard and enjoy!

Bestandele:

• 1 kop. meelblom.
• 1 teel. koeksoda.
• 1 eetl. botter.
• 1 eier.
• 1/2 kop. melk.
• 1 eetl. asyn.
• 1/2 kop. suiker.
• Sout.

Methode:

1. Room botter, suiker en eier.
2. Meng asyn en koeksoda en voeg by bottermengsel.
3. Voeg meel en sout by en maak aan met melk.
4. Bak in matige oond tot gaar (So 180 grade vir een uur lank, bedek met foelie) OF bak in mikrogolf.
5. Gooi sous oor warm gaar poeding.

Sous:

• 1 kop. Carnation melk
• 1 kop. kookwater.
• 1 kop suiker.
• 6 Eetlepels margarien of botter.

1. Kook saam en gooi oor poeding.
2. Bedien warm met vla.

JY HET NODIG:
220 g strooisuiker
2 groot eiers
30 ml gladde appelkooskonfyt
125 ml melk
30 ml botter/margarien
5 ml wit asyn
185 g gewone meelblom
5 ml koeksoda
1 knypie sout

METODE:
Verroom die suiker en eiers met ‘n elektriese klitser totdat dit lig kleurig is, ongeveer 3 min.-5 min.
Klop die konfyt in net voordat dit reg is om met die ander bestanddele gemeng te word.
Verhit intussen die melk, botter/margarien en asyn in ‘n beker in die mikrogolfoond op hoog vir 30 sek.-45 sek. totdat dit warm is en die botter/margarien gesmelt is. Sif die meelblom, koeksoda en sout ‘n paar keer saam in ‘n medium bak.
Vou nou die helfte van die meelblom en die helfte van die verhitte vloeistof in by die eiermengsel, en daarna die ander helfte . Sodra dit gemeng is, gooi dit in ‘n 30 cm x 20 cm-glas/keramiekskottel en bak 30 min.-45 min. in ‘n 180 GC- voorafverhitte oond totdat dit goed bruin is. As die vleispen skoon uitkom, is dit reg.

SOUS:
Verhit saam in ‘n mediumgroot pot oor mediumhitte:
100 ml botter,
100 ml room,
60 ml suiker en
500 ml Amarula-likeur
Meng net totdat die sous warm en die suiker opgelos is. Moet dit nie laat kook nie.
Haal die poeding uit die oond en gebruik ‘n vleispen om gate bo in te maak (haal jou frustrasies uit!), en gooi dan die sous oor die warm poeding.
Laat dit in die afgeskakelde oond met die deur effens oop totdat die sous geabsorbeer is, sowat 5 min.-10 min.
Sit warm voor met vla, room of roomys.

Bron: Kampvuur Kuier.

500ml room, styf geklop.
1 blik fyn pynappel.
2 pakke mini malvalekkers (of groot malvalekkers – fyn gesnipper)
125ml suurlemoen sap.
1 blik kondensmelk.
1 pak tennis beskuitjies vir onder in die bak.

Metode
1) Meng suurlemoensap en kondensmelk saam.
2) Voeg styfgeklopte room by.
3) Meng pynappel en malvalekkers by.
4) Meng als goed en skep op beskuitjies en sit in yskas.
5) Krummel so 2 na 3 tennisbeskuitjies bo-oor
Opsioneel – kan rooi kersies gesnipper ook byvoeg.

Bron: Kreatiewe Kos Idees

INGREDIENTS
15 ml baking soda
45 ml apricot jam
45 ml olive oil
60 ml Amarula Cream liqueur 15 ml vinegar
625 ml sugar
875 ml flour
375 ml milk
500 ml sugar
500 ml cream
375 ml water
6 eggs
salt
125 grams butter

SYRUP INGREDIENTS
500 ml sugar
500 ml cream
375 ml water
125 g butter
60 ml Amarula cream liqueur

METHOD
Dissolve the baking soda in the vinegar
Mix the eggs with the sugar until spongy
Add all liquid ingredients into bowl with egg and sugar mix
Add flour and salt into mixture until it becomes smooth batter
Pour batter into baking tray
Bake for 25 to 35 minutes
Mix syrup ingredients
Boil syrup ingredients in pot for three minutes
Add Amarula and pour syrup mix over malva pudding

60 g Wooden Spoon White Margarine
3/4 C (180 ml) brown sugar
2 large eggs
Y4 C (60 ml) apricot jam
2 tsp (10 ml) bicarbonate of soda
1 C (250 ml) full cream milk
2 C (500 ml) cake flour
Y4 tsp (1,75 ml) salt
2 Tbsp (30 ml) malt vinegar

Sauce
1 C (250 ml) fresh cream
80 g Wooden Spoon White Margarine
80 g brown sugar
1 tsp (5 ml) vanilla essence
You’ll Need

A giant muffin baking tray or an individual bundt cake tray
Non-stick spray

Malva Puddings
Preheat the oven to 180 C.
Prepare a giant muffin or individual bundt cake tin by greasing well.
Tip: to doubly ensure that your malvas release from the tin, cut rounds of baking paper the size of the bottom of the muffin pan and add to the bottom before filling.
In a stand mixer, cream the margarine, eggs and sugar together until light and fluffy.
Add the apricot jam and mix to combine.
Mix the salt and flour together then slowly add it while mixing until incorporated.
Add the bicarb to the milk and stir to dissolve.
Add the milk to the stand mixer and mix until incorporated and then lastly add the vinegar and briefly mix.
Do not over mix.
Pour the mixture out into the well-greased muffin or individual bundt tin and fill up to the 3/4 mark.
Bake 30-40 minutes until a toothpick inserted into the centre comes out clean.

Sauce
While the malvas are baking, add the ingredients for the sauce into a small saucepan over medium heat.
Mix to combine and bring to a boil.
Reduce the heat and simmer for 3 minutes then remove from the heat.
Remove the malvas from the oven and let them cool for 5-10 minutes and then poke them with a toothpick.
Pour half of the sauce over the malvas and give it a few minutes to soak in.
Using a palette knife, gently move the malvas away from the edge of the tin and then
carefully lift out and invert into bowls (remove the round of baking paper if you used).
Pour extra a little more sauce over the tops, serve with custard and enjoy!