Spiced Apple & Amarula Malva Puddng
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| Malva Layer | ||
| 1.00 | kg | CARTE D’OR Multi-purpose Hot Pudding Mix |
| 500.00 | ml | Milk |
| 10.00 | ml | Vinegar, white local |
| 2.00 | pc | Eggs (class extra) |
| Apple Layer | ||
| 30.00 | g | MARVELLO Full Fat Margerine |
| 60.00 | g | Bread crumbs |
| Granny Smith Apples, peeled, quartered cut into thick slices | ||
| 50.00 | g | Castor sugar |
| 5.00 | ml | KNORR Lemon Juice 6 x 2L |
| 40.00 | g | Walnuts, skinned finely chopped |
| 2.50 | ml | ROBERTSONS Cinnamon 6 x 600g |
| 30.00 | g | Raisins |
| 15.00 | ml | rum |
| Sauce | ||
| 100.00 | g | MARVELLO Full Fat Margerine |
| 60.00 | ml | Water (hot) |
| 125.00 | ml | Sugar |
| 10.00 | ml | Amarula liqueur |
Preparation
1.Pre heat the oven to 190C.
2.For the apple layer:
Melt the Marvello in a pan, stir in the breadcrumbs and brown lightly. Mix a third of the apples slices and coat well. Add the sugar, lemon juice, walnuts, cinnamon, raisins and rum. Stir together with the remaining apples.
3.Malva:
Beat the dry Carte d’or multi purpose hot pudding mix for 1 minute to ensure a homogenous mix is obtained
Add the milk and eggs and vinegar to the mix and beat with an electric beater for 1 minute on low speed followed by 3 minutes on high speed
4.Spread the apple mixture carefully at the bottom of the prepared tin. Pour over the hot pudding mix.
5.Bake 1 kg mix for about 1 hour.
6.Sauce:
Place all the sauce ingredients in a saucepan. Stir until the sugar is dissolved and the butter melted.
Spoon the Amarula sauce over the baked pudding as soon as it comes out of the oven
Hints and tips
Quality:
Using the hot pudding mix ensures that no mistakes are made with the measuring of individual ingredients, therefore ensuring a consistent end- product
