17-03-2006, 03:38 PM
A number of people have begged me for the recipe over the years and as it's finally out there in print (a famous celeb chef used it as part of his meal recomm's in Family Circle Mag April 2006 
), it'd be silly not to share it with you.
However in the magazine it gave the incorrect cooking times :wall:
Enjoy!
Cape Malva pudding:
Y = 30portions
Please note:
This recipe is in it's commercial form and ingredients can be reduced by half or 1/4 proportionately.
Sponge:
400ml Whole Milk
500g Double Zero Flour
800g Granulated white sugar
1 pinch Salt
20g Bicarb of Soda
8 Whole Eggs
150g Smooth Apricot Jam
75g Melted Butter
75ml Red Wine vinegar
Sieve all dry ingredients. Make a well and add the eggs. Add the melted butter, jam and vinegar. Add the milk. Reserve to one side. Line a greased and floured baking dish (Deep). Bake @ 190c (GM 6) for 45 minutes.
Syrup:
1000g Granulated White Sugar
700g Butter
400ml Water
400ml Milk
1600ml Double Cream
Bring to the boil in a separate pot. Reserve to one side. Pour gently over the hot sponge, and leave to soak for approx 45 min. Refrigerate till set. Portion out. Label, date and store in fridge (Max 4days) or freezer.
When reheating – portion in the microwave for 50 seconds on High. Alternatively in oven for 8 minutes. Serve warm with a scoop of Coffee/Cappuccino/Vanilla pod ice cream
), it'd be silly not to share it with you.However in the magazine it gave the incorrect cooking times :wall:
Enjoy!
Cape Malva pudding:
Y = 30portions
Please note:
This recipe is in it's commercial form and ingredients can be reduced by half or 1/4 proportionately.
Sponge:
400ml Whole Milk
500g Double Zero Flour
800g Granulated white sugar
1 pinch Salt
20g Bicarb of Soda
8 Whole Eggs
150g Smooth Apricot Jam
75g Melted Butter
75ml Red Wine vinegar
Sieve all dry ingredients. Make a well and add the eggs. Add the melted butter, jam and vinegar. Add the milk. Reserve to one side. Line a greased and floured baking dish (Deep). Bake @ 190c (GM 6) for 45 minutes.
Syrup:
1000g Granulated White Sugar
700g Butter
400ml Water
400ml Milk
1600ml Double Cream
Bring to the boil in a separate pot. Reserve to one side. Pour gently over the hot sponge, and leave to soak for approx 45 min. Refrigerate till set. Portion out. Label, date and store in fridge (Max 4days) or freezer.
When reheating – portion in the microwave for 50 seconds on High. Alternatively in oven for 8 minutes. Serve warm with a scoop of Coffee/Cappuccino/Vanilla pod ice cream