Mabele Malva Pudding

King Korn
Fred Basson
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Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author
Makes

8 Servings

Time

30 min

Difficulty

Easy

Ingredients

Pudding
Sauce

Preparation

  1. Preheat oven to 180°C. Cream butter and sugar together, beat in the egg until light and fluffy. Beat in apricot jam.
  2. Dissolve bicarbonate of soda in the milk.
  3. Sift together flour and salt, add Mabele maize meal to the creamed mixture alternately with the milk. Stir in vinegar.
  4. Pour into a greased rectangular ovenproof dish. Bake for 40 - 45 minutes until a deep golden brown and springy to the touch.
  5. To make sauce: bring butter, sugar and water to the boil and simmer, stirring constantly for 2 minutes.
  6. Remove from stove, add cream and vanilla. Pour over the hot baked pudding. Serve with custard or ice cream.

Cook's Tip

  1. For a fancy dinner party, bake pudding mixture in individual moulds and turn out onto side plates.
King Korn
Written by

Fred Basson

Tester

Not real person