MALVA PUDDING WITH TANNIE EVITA’S CLASSIC TOFFEE SPREAD
FOR THE PUDDING
125g castor sugar
1t vanilla extract
200g cake flour
½ tablespoon (7.5g) baking soda
1 tablespoon (15ml) vinegar (brown or white)
¼ t salt
FOR THE SAUCE
100g Tannie Evita’s Classic Toffee Spread
Heat the oven to 180°C
Mix the dry ingredients together and set aside
Beat the castor sugar with the egg ‘till pale ribbons form
Melt the butter and combine
Add the milk and vanilla extract and combine
Fold the dry ingredients in with a spoon or spatula, about a quarter of it at a time
When everything is well-combined add the vinegar, and keep folding together ‘till the mixture is smooth
Pour into a greased shallow oven-proof dish and bake in the middle of the oven for 45 minutes or ‘till a skewer comes out clean when inserted into the middle of the pudding
While the pudding is baking combine the sauce ingredients and just bring to the boil before turning off the heat. Keep warm.
When the pudding comes out the oven prick holes all over with a skewer or thin knife and pour the hot sauce over. Make sure to let the sauce be absorbed evenly across the surface of the pudding.
Serve hot or at room temperature, together with lightly whipped cream or custard (crème anglaise).