Drum – 08 August 2019

24 |8 AUGUST^2019 http://www.drum.co.za

SERVES6-8
PREPARATION: 25 MIN

BAKING:40-45MIN

PUDDING
500ml(2c)cakeflour
pinchofsalt
10ml(2t)bakingpowder
100gbutter,atroom
temperature
250ml(1c)lightbrownsugar

2 eggs

45ml(3T)marmaladeor

apricotjam

gratedzestof2 naartjies

20ml(4t)whitevinegar

5ml(1t)bicarbonateofsoda

200mlmilk

SAUCE

200mlsugar

125ml(½c)milk

125ml (½c) cream

NAARTJIE-INFUSED MALVA PUDDING

Naartjie zest takes this old favourite to the
next level. We top it off with syrupy, pan-fried
naartjies.

50gbutter

10ml(2t)cornflour

15ml(1T)water

SYRUPYNAARTJIES

3 naartjies,peeled

30ml(2T)honey

squeezeoflemonjuice

Preheattheovento170°C.

Greasea largeovenproof

dishwithnonstickspray.

1 PUDDINGSifttheflour,

saltandbakingpowder

together.

2 In a separate bowl, beat

the butter and sugar un-

til light and creamy. Add

theeggsonebyone,

mixingwellaftereach

addition.Addthemar-

maladeorjam,zestand

vinegarandmixwell.

3 Dissolvethebicarbon-

ateofsodainthemilk.

Alternateaddingthe

milkmixtureandthe

flourmixturetothe

batter.Transfertothe

ovenproofdishand

bakefor40-45minutes

oruntildone.

4 SAUCE Heat the sugar,

milk, cream and butter

in a saucepan until the

butter has melted. Mix

the cornflour with the

water and add to the

saucepan. Stir until the

sauce has thickened.

Pour over the hot pud-

dingassoonasitcomes

outoftheoven.

5 SYRUPY NAARTJIES

Halve the naartjies hori-

zontally. Put them, cut

side down, in a pan and

drizzle the honey over.

Add the lemon juice

and heatfora minute.

Arrangeontopof the

pudding.

FOOD

(From previous page)