A first in South Africa! A revolution in baking convenience. This Ina Paarman’s Sticky Malva Pudding makes a 25 cm x 17 cm pudding.
|Dimensions||2.3 × 5.5 × 7.5 in|
APRICOT BUTTER GLAZE:
APRICOT BUTTER GLAZE: Cow’s Milk.
THIS PRODUCT HAS BEEN MANUFACTURED IN A FACTORY THAT USES TREE NUTS.
WHAT’S IN THE BOX?
A foil pack with dry Malva mixture.
EGGS: 2 extra large eggs
FOR THE GLAZE
¼ cup (60 ml) water OR fresh cream
Heat diluted glaze and pour over pudding when it comes out of the oven
PANS & EQUIPMENT YOU WILL NEED
Rectangular ovenproof dish 25.5 cm x 17 cm x 5 cm deep
MALVA PUDDING ILLUSTRATED ON FRONT OF BOX
Adjust oven rack to the middle position. Preheat oven to 180°C.
If using a smaller ovenproof dish, the pudding will bake up higher and will therefore need to be baked for an extra 5 – 10 minutes longer. The glaze will also take longer to penetrate a smaller surface and thicker base.
Apricot Butter Glaze
The glaze is concentrated and therefore too thick to soak into the Malva Pudding as is. It is essential to add the measured water or cream to thin it out before bringing it to the boil and pouring it hot over the hot pudding.
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