My first meeting with this heavenly delicacy was a total surprise ! I never heard of it and never imagined that South Africans could bake so well , recently I learnt from a dear friend that people in South Africa are actually great at the 'Art of Baking'. My senses bumped into this 'dessert' at a New Year Party ,we attended at a friend's place in Sydney and it swept me off my feet ......I felt a little guilty ,for my husband couldn't enjoy (It had eggs inside!). Generally most desserts outside India aren't Vegetarian . I am a Vegetarian too but I go weak in the knees seeing cakes and other baked goodies ,I don't care if they have egg or not,my husband on the other hand is true to his principles of Vegetarianism ! I have hence taken up this task of 'learning' and 'trying' as many vegetarian delicacies as I can, 'Malva Pudding' was one of the long pending items on my wish list that finally got ticked off ,I thank my friend Rita Santhosh for her great help and perfect guidance.It wouldn't have been possible without her.....:)
Recipe
For the cake/Pudding
250 grams flour
2 teaspoon Baking Soda
A pinch of Salt
2 tablespoons of unsalted butter
2 tablespoons apricot jam
300 grams of white sugar
3 tablespoons of Distilled White Vinegar
400ml of Milk
1/2 cup of Nestle Milkmaid /Any other brand of Condensed Milk
For the Syrup
100 grams unsalted butter
100 grams sugar
11/2 teaspoon Vanilla Extract
1 cup of Boiling water
For the Custard Sauce
250 ml Milk
3 tablespoons sugar (You might wanna tone it down, depending on how sweet you want)
1 heaped Tablespoon of Custard Powder (I pledge on Weikfield)
Steps to Put the 'Malva Pudding' together
For the cake
1.In a saucepan , melt 2 tablespoons of butter. Add Sugar , Apricot Jam and Vinegar.Keep stirring till the sugar melts and you see a smooth paste. Set this aside.
2.Meanwhile lightly grease and dust a square ovenproof Baking tin.Preheat oven for 10 minutes at 180 degree Celsius.
3.Sift the flour , baking soda and salt atleast thrice.....I sift the dry ingredients 5 times , 5 is my lucky number :) Sifting multiple times works best for eggless cakes !
4.Whisk the condensed milk with the normal milk
5.Add the flour mix and milk-condensed mix to the butter sugar-jam paste in parts ...Keep stirring every time you add an ingredient , so that no lumps forms....
6.Pour the batter into the baking tin and bake for 30 minutes at 180 degree Celsius or until a skewer comes clean .
For the sauce
1.Make the most while the cake is still in the oven , rising and shining :) Pour the butter into the saucepan , rather melt it with vanilla ,sugar and boiling water ......Keep stirring while keeping the flame low or medium ......Soon your home shall be fragrant !
Few of the final steps
1.While the cake is still warm , cut into squares , I made the cake in a round springform tin (Somehow I just love springform cake tins ,for they are very easy to handle) , I kept the base intact while removing the spring form and cut the cake into squares while it was warm (approximately 30 minutes after taking it out from the oven).
2.Pour the syrup generously over it and let it seep in. You would see how quickly the warm cake absorbs all the syrup !
For the custard sauce
1.Mix milk and custard powder well , no lumps allowed !
2.Pour this into a saucepan alongwith sugar and let it cook on a slow flame
3.Remove off the flame , once it is thickened.
Serving tip
1.Warm up the Pudding and serve with a generous amount of custard sauce .
2.Pat your back for baking such a treat and take in all the generous complements that shall be showered on you with pride and joy ! You indeed did a fabulous job !!
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