Boil all the syrup ingredients while pudding is baking. once pudding is baked poke with fork as soon as it cums out of the oven and pour all the syrup over
I’ve never really been a fan of lamingtons. I have eaten them a few times and found that the only thing I found enchanting about them was that they are called “krimpvarkies” in Afrikaans
If you would like to try the rich and more traditional version of MalvaPudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven
For more Italian recipes from The Muddled Pantry, please click here. It may not be considered the most exciting meal these days, but lasagne will forever be a dish close to my heart
I could almost not believe it when I looked through the blog recipe indexes for both Baking Recipes and Dessert Recipes and realized that I had not yet, in all this time, posted a recipe for MalvaPudding
It is my favourite chicken recipe of all time. The sauce in this recipe (originally from Donna Hay and I found this recipe on Feasting at Home) is a very loose interpretation of a peri peri sauce (for which there is no definitive recipe as far as I know)
This is my favourite Carrot Cake recipe because it is flop proof and super easy. I adapted it from my friend Jess’ recipe that she turned into cupcakes over here
A Secret Recipe. But, I digress……today’s post and recipe is all about bread…. and a fabulous recipe for “Pull-Apart Buttery Garlic Dinner Rolls”, which are light and fluffy with a rich, buttery taste and a hint of garlic
Malvapudding is a sweet, baked dessert originally brought to the Cape by Dutch settlers. Traditionally, this was the essential ingredient in creating the spongy texture in old-fashioned sweets known in the Afrikaans language as malvalekkers
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