Skip to main content

Malva Pudding with Naartjie and Poppy Seeds

Recipe Courtesy - @InaPaarman

Ingredients
  • ½ cup (125 g) butter, at room temperature
  • 3 extra large eggs, at room temperature
  • 1 x 600 g Ina Paarman's Vanilla Cake Mix
  • 1 T (15 ml) finely sliced naartjie skin
  • ¼ cup (60 ml) naartjie juice
  • ¾ cup (180 ml) milk, warm
  • 2 T (30 ml) poppy seeds

Syrup
  • 1 cup (250 ml) fresh cream
  • ¾ cup (180 ml) fresh naartjie juice
  • ¾ cup (180 ml) sugar
  • 2 T (30 ml) finely sliced naartjie skin
  • 2 T (30 ml) butter
  • ¼ cup (60 ml) Van Der Hum Orange liqueur or sherry or undiluted frozen orange juice

Yogurt cream
  • 1 cup (250 ml) fresh cream, whipped
  • 1 cup (250 ml) plain double cream yoghurt
  • pinch salt
  • 2 T (30 ml) white sugar
  • ¼ t (1ml) cinnamon
  • 1 T (15 ml) grated orange and lemon rind


Method
Adjust the oven rack to the middle position. Preheat oven to 180°C. Cream the butter until soft, add one egg at a time together with 1 T of Cake Mix to the mixture and beat in very well.

Add 1/3 of the dry Vanilla Cake Mix. Beat in on slow speed. Add the rind, naartjie juice, milk and poppy seeds. Beat slowly to blend. Add the remaining Cake Mixture and fold in by hand.

Scrape the mixture into a large buttered ovenproof dish 32 cm x 23 cm or two smaller 22cm x 22cm. Bake for 40-45 minutes until golden brown. Bake small ones for 25-30 minutes.

Syrup
While the pudding is baking heat all the ingredients for the syrup, for the topping, to boiling point. As soon as the pudding comes out of the oven, cut it into squares and pour the hot syrup over the hot pudding. Serve with Yoghurt Cream.

Yogurt cream
Fold yoghurt, salt, sugar and cinnamon into the cream. Top with grated rind.

Variation:


Bake in small ¼ cup dishes. I served these to a garden club with a glass of sherry and they were very popular! One recipe yielded 28 mini-malvas.

Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
The Best Homemade Peanut Butter Ingredients BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts 1 cup (150 grams) unsalted whole almonds 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons peanut oil or vegetable oil, plus more as needed 1/2 cup (45 grams) unsweetened cocoa powder 1 1/2 cups (170 grams) powdered sugar Method ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, ...
Post a Comment
Read more
Baked Ricotta Savoury Cheese Cake Recipe Courtesy - @Moirs Ingredients  Crust 1x100g Moir’s Yum salted biscuits, coarsely crushed 100g butter, melted Filling 650g ricotta 250g reduced-fat cream cheese 250ml reduced-fat plain yoghurt 15ml Maizena 80ml lemon juice 15ml finely grated lemon rind 15ml vanilla essence 3 eggs 250ml castor sugar 50g blue cheese (optional) preserved figs for serving (optional) Method Preheat oven to 160°C. For the crust, add the melted butter to the crushed biscuits and mix well. Press the mixture into the bottom of a non-stick paper lined and greased 20cm diameter spring form pan. For the filling, place the ricotta, cream cheese and yoghurt in a food processor and process until smooth. Place the Maizena in a small bowl, add the lemon juice and mix until smooth. Add to the cheese mixture the lemon rind, vanilla, eggs and sugar. Mix until smooth. Pour the mixture into the pan. Bake for 50-55 minutes or unt...
Post a Comment
Read more