Peppermint Crisp Malva Pudding

Two classic South African desserts in one, Peppermint Crisp Tart combined with Malva Pudding.

A deliciously moist Malva pudding soaked in caramel sauce, topped with whipped cream, crushed Peppermint Crisp and extra caramel.

INGREDIENTS

Natura Sugars Light Muscovado Sugar 75g
Butter 60g 
Cream 190ml
Apricot Jam 10ml

Butter 30g
Natura Sugars Light Muscovado Sugar 80g
Apricot Jam 45ml
Egg 1
Cake Flour 100g
Desiccated Coconut 30g
Salt pinch
Milk 125ml
Bicarbonate of Soda 5ml
White Vinegar 20ml

Cream 250ml
Peppermint Crisp 2 x 49g

METHOD

Start by making the caramel sauce. Put the Natura Sugars Light Muscovado sugar, butter, cream and apricot jam in a pot and slowly bring to the boil, reduce the heat and simmer for 10 minutes then set aside.

To make the Malva cake, cream the butter and Natura Sugars Light Muscovado sugar then add in the apricot jam and the egg and mix together well. Sift and fold in the cake flour, desiccated coconut and salt. Warm the milk slightly then dissolve the bicarbonate of soda in the milk and add to the mixture and mix until smooth, then beat in the vinegar.

Grease an oven proof dish approximately 220mm diameter, fill with the cake mixture then gently spoon half of the sauce over the top.

Bake at 180˚C for 40 minutes then remove from the oven and immediately pour the rest of the sauce over the top of the pudding, keeping a little bit aside for drizzling.

Beat the cream until firm, then spoon over the malva pudding and top with roughly chopped Peppermint Crisp and a drizzle of extra caramel sauce. Serve immediately while warm, or wait until the pudding cools before adding the cream and keep in the fridge.