Cape Malva Pudding

Ingredients for 5 servings:

• 175 g flour
• 3 tsp baking soda
• 200 g sugar
• 1 egg(s)
• 1 pinch of salt
• 1 tbsp white vinegar
• 2 tbsp apricot jam
• 30 g butter, melted
• 200 ml milk
• Fat for the mold
• 200 ml cream
• 100 g butter, soft
• 150 g sugar
• 100 ml water, hot
• 1 vanilla pod(s), including the pulp
• 600 ml cream
• 165 ml condensed milk
• 200 ml liqueur (Marula)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 45 minutes

from the show “The Perfect Dinner” on VOX from 24.08.2020

For the pudding, preheat the oven to 180°C (top/bottom heat). Sift together the flour and baking soda. Beat the egg with the sugar, salt, and apricot jam until creamy. Melt the butter. Add the sifted flour and baking soda mixture to the egg yolk mixture alternately with the milk and mix. Lightly grease a baking dish and pour in the batter, covering with aluminum foil. Bake the marula pudding in the preheated oven for 45 minutes. Shortly before the end of the baking time, heat all the ingredients for the custard until the sugar and butter have dissolved, but do not boil. After the baking time is over, remove the aluminum foil, pierce the pudding several times with a fork, and pour the custard over it. Serve while still hot with ice cream. For the ice cream, simmer the marula for 10 minutes to allow the alcohol to evaporate. Whip the cream until stiff peaks form. Gradually fold the whipped cream into the condensed milk. Carefully mix in the marula. Chill in a sealable plastic container in the freezer for 12 hours. Julian prepared this recipe as a dessert on Monday, August 24, 2020, on the show “The Perfect Dinner” – Day 1 from Hamburg.