The best banting friendly malva pudding

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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

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