Everyone loves a sticky, homemade malva pudding. Try this banting friendly version from Jump on the Bant Wagon, by Nick Charlie Key, R265, (Human & Rousseau)
For the pudding
- 2T xylitol
- 2 eggs
- 1T sugar-free apricot jam
- 100g almond flour
- 125ml coconut flour
- 1t bicarbonate of soda
- Pinch of salt
- 2T butter
- 125ml full-cream milk
- 15ml vinegar
For the sauce
- 250ml fresh cream
- 125ml melted butter
- 3T xylitol
- 125ml water
- Preheat the oven to 200°C. Grease an ovenproof dish with butter or non-stick food spray.
- For the pudding, beat the xylitol and eggs together until fluffy, then stir in the jam. Make sure to beat this mixture until you have a creamy consistency.
- Sift the flours, bicarbonate of soda and salt together in a separate bowl.
- Heat a small saucepan over medium heat and pop in the butter to melt.
- Once it has melted completely, add the milk and the vinegar.
- Allow to cool slightly and then add this mixture to the dry ingredients and mix well.
- Once it has been mixed sufficiently, add the egg mixture and mix well.
- Pour the batter into the prepared dish and bake for 25–30 minutes or until golden brown.
- While the pudding is in the oven, melt all the ingredients for the sauce in a small saucepan over medium heat. Pierce a number of holes in the pudding using a fork to create pores.
- Pour the hot sauce over the pudding as soon as it comes out of the oven so that the pores can soak up all of the saucy goodness.
- Serve with ice cream, custard or whipped cream.
Serves 6 people