Everyone loves a sticky, selfmade malva pudding. Do this banting friendly model from Bounce 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 recent cream
- 125ml melted butter
- 3T xylitol
- 125ml water
- Preheat the oven to 200°C. Grease an ovenproof dish with butter or non-stick meals spray.
- For the pudding, beat the xylitol and eggs collectively till fluffy, then stir within the jam. Be certain to beat this combination till you’ve gotten a creamy consistency.
- Sift the flours, bicarbonate of soda and salt collectively in a separate bowl.
- Warmth a small saucepan over medium warmth and pop within the butter to soften.
- As soon as it has melted utterly, add the milk and the vinegar.
- Permit to chill barely after which add this combination to the dry elements and blend effectively.
- As soon as it has been blended sufficiently, add the egg combination and blend effectively.
- Pour the batter into the ready dish and bake for 25–30 minutes or till golden brown.
- Whereas the pudding is within the oven, soften all of the elements for the sauce in a small saucepan over medium warmth. Pierce a variety of holes within the pudding utilizing a fork to create pores.
- Pour the new sauce over the pudding as quickly because it comes out of the oven in order that the pores can absorb all the saucy goodness.
- Serve with ice cream, custard or whipped cream.
Serves 6 individuals