How to make Malva Pudding - SK Khazana -
This South African pudding is simple served with a rich cream sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Apricot jam (अपरिकौट जैम)
Cuisine : South African
Course : Desserts
For more recipes related to Malva Pudding - SK Khazana checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Lemon Syrup Cake . You can also find more Desserts recipes like Waffle Sundae-SK Khazana Peanut Butter Chocolate Squares Eggless Tiramisu Double Decker Modak
Malva Pudding - SK Khazana Recipe Card
The cuisine of South Africa is sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages.
The South African cuisine as it is today has resulted from several years of colonization and immigration introduced during the colonial period by white European people like the Dutch, German, French, Italian, Greek and British and their Indo-Asian slaves or servants.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Malva Pudding - SK Khazana Recipe
Refined flour (maida) 1 1/4 cup
Apricot jam 2 1/4 tablespoons
Castor sugar (caster sugar) 1 cup
Eggs 2
Vanilla essence 1 teaspoon
Salt a pinch
Baking soda 1 teaspoon
Butter for greasing
Eidible flowers for garnish
Sauce
Butter 1/2 cup
Fresh cream 1 cup
Sugar 3/4 cup
Vanilla essence 1 teaspoon
Method
Step 1
Preheat an oven to 180˚C.
Step 2
Take castor sugar in a large bowl, break eggs into it, add vanilla essence and cream the mixture with an electric beater till light and fluffy.
Step 3
Add apricot jam and beat well with the electric beater. Sieve flour, salt and baking soda into the bowl and fold in gently till well combined.
Step 4
Grease 2 silicon Bundt molds with butter. Pour the mixture into these molds, keep them in the preheated oven and bake for 40-45 minutes. Take them out of the oven and allow to cool slightly.
Step 5
To make the sauce heat a non-stick pan, add butter and let it melt. Add cream, sugar and vanilla essence, mix well and cook, stirring continuously, till the sugar dissolves and the sauce thickens.
Step 6
De-mould the pudding on serving plates, and pour the sauce into the hollow in the center till it spills over the sides. Garnish with edible flowers and serve warm.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
