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Lancewood Mini Malva Pudding
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Lancewood Mini Malva Pudding

Ingredients

Pudding:

250 g sugar
45 ml butter , melted
2 egg(s)
10 ml vanilla essence
5 ml baking soda
30 ml vinegar
60 ml apricot jam
500 g flour
60 ml LANCEWOOD® Double Cream Vanilla Yoghurt
60 ml milk

Sauce:

190 ml sugar
60 ml water
125 ml butter
190 ml cream
10 ml vanilla essence

Method

Pudding:
Preheat the oven to 180°C.

In a mixing bowl, whisk together the sugar, butter, eggs and vanilla essence.

In a separate bowl, mix the baking soda, vinegar and jam. Combine the egg and jam mixture and add the flour. Whisk in the yoghurt and milk.

Mix well and pour into greased ramekins or muffin pan. Bake for 20 minutes.

Sauce:
In a saucepan, heat the sugar, water and butter and allow to simmer for 2 minutes.

Remove from stove and stir in the cream and vanilla essence.

To finish:
Pour the hot sauce over the pudding as it comes out of the oven and serve immediately.

HINTS & TIPS:
For a rooibos twist, use 60 ml rooibos tea instead of water.

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