South African Malva Pudding

Methods and Directions

• Cream the butter and sugar together, beat in the egg until light and fluffy and then the apricot jam.
• Dissolve the bicarbonate of soda in the milk.
• Sift the flour and salt together and add to the creamed mixture alternating with the milk.
• Stir in the vinegar.
• Pour into 4 small rectangle tins, cover with foil and bake at 180°C for 1 hour.
• To make the sauce, bring the butter, sugar and water to the boil and simmer for 2 minutes stirring all the time.
• Remove from the stove and add the cream, vanilla and tea.
• Prick holes into the baked pudding and slowly pour the sauce over.

• Combine all the ingredients in a bowl and mix well being careful to not mix too forcefully.

• Heat the butter in a non-stick frying pan and add the nuts, sugar and honey.
• Fry until the nuts begin to caramelize.
• Remove nuts from the heat and season with salt.
• Add more if desired.
• Chop up some of the brittle into a dust for garnishing and select a few as individual nuts for plating.

• In a medium-sized saucepan put the Cointreau and burn off the alcohol, add the Meda Watte tea, white wine vinegar, water, sugar and orange zest.
• Bring to the boil, reduce to a simmer.
• Reduce the mixture until a thick syrup forms.
• Strain to remove the zest and allow to cool.