My lovely-(gluten-free)-husband is not from 'round these parts. The other day I had to explain to him the entire story of 'The Man from Snowy River' (though at least he did already know about Banjo Patterson - as in: "didn't he write some poems or something?"). Anyway, I digress...
My lovely-(gluten-free)-husband is not from 'round these parts. And as such, we expected some cross-cultural issues to crop up from time to time (see above). But there have also have been unexpected cross-cultural delights. These include being introduced to a whole cuisine, and for me, especially a whole new range of baking and dessert delights. Rusks are one example, and Malva pudding is another, (oh and milk tart, but I'll talk about that another day)
Malva (pronounced mulf-fah) pudding is fantastic! It is also known as brown pudding, and is easy and delicious, just the perfect winter dessert. This recipe here is adapted from some close family friend's. I've made it gluten free and reduced the sugar a bit (as it is quite a sweet dessert). I made this the other day as we were taking dessert to a friends, and everyone had seconds, some even had thirds - so there was none left for a pic!
So without any further ado: Gluten free malva pudding
1 cup Gluten Free Plain Flour
Pinch of salt
1/3 cup raw sugar
1 Tbs butter or margarine
1 1/2 Tbs apricot jam
300 ml milk
1tsp bicarbonate of soda
1 tsp apple cider vinegar
375ml evaporated milk (Ideal Milk)
1/2 cup sugar
125g butter or margarine
Oven at 180 °C
Mix Cake flour & salt together. Add Sugar and mix. Rub in butter.
Beat eggs and jam together and mix with milk.
Mix in flour mixture.
Mix bicarb and vinegar and mix into flour mix.
Put in pan and bake for 20-30 minutes.
Heat up all ingredients for syrup, until sugar and butter is melted, but do not boil.
Pour over hot pudding and leave to stand for syrup to draw in cake.
(Eat with cream or ice cream or custard or all three!)
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