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Lancewood Gluten-Free Malva Pudding
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Lancewood Gluten-Free Malva Pudding

Ingredients

Pudding:

125 ml sugar
30 ml butter , melted
2 egg(s)
30 ml LANCEWOOD® Double Cream Plain Yoghurt
15 ml apricot jam
125 ml milk
5 ml bicarbonate of soda
320 g gluten-free flour
15 ml vinegar

Sauce:

190 g sugar
125 ml butter , cubed
60 ml water
190 ml cream
15 ml vanilla essence

Method

Pudding:
Preheat the oven to 180°C and grease a baking dish.

In a mixing bowl, whisk together the sugar, butter, eggs and yoghurt. Add the apricot jam and combine well.

In a separate bowl, add the milk and bicarbonate of soda. Mix together and add to the egg mixture.

Add the gluten-free flour and combine well. Gently stir in the vinegar.

Pour batter into greased baking dish and bake for 30 minutes.

Sauce:
Add the sugar, butter and water to a saucepan. Simmer for 5 minutes.

Remove from heat and add the cream and vanilla essence. Mix together and pour over the hot pudding and allow to soak.

Serve warm with cream or ice-cream.

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