1 rooibos tea bag
½ cup (125 ml) boiling water
250 g Dried Fruit Cake Mix
2 extra large or jumbo eggs
2 T (30 ml) butter, melted
¼ cup (60 ml) fresh full cream milk
1 x 500 g Ina Paarman’s Sticky Malva Pudding Mix
1 x 230 g Apricot Butter Glaze (included in pack)
¼ cup (60 ml) sherry, brandy or cream
Add the tea bag to the boiling water and leave to draw for 5 minutes. Squeeze out the tea bag and remove. Add Fruit Mix to the tea and microwave for 1 minute on high to hydrate the fruit.
Leave to cool a bit.
Adjust oven rack to the middle position. Preheat oven to 180°C.
Butter a 26 cm round ovenproof dish.
Beat eggs and melted butter on high speed until well blended.
Add milk and beat briefly on high speed.
Add the dry Malva Mix, soaked fruit and any leftover tea. Gently blend in by hand.
Do not overmix.
Scrape mixture into the prepared ovenproof dish. Shake the dish lightly to level the batter.
Immediately place it in the oven and bake for 30 – 35 minutes.
5 minutes before the pudding is due to come out of the oven, decant the Apricot Butter Glaze into a small saucepan, and bring to the boil. Away from the heat, add the ¼ cup (60 ml) sherry, brandy or cream.
When the pudding comes out of the oven prick it all over with a fork and then portion it into eight. Pour the hot glaze over the hot pudding.
Serve warm with custard, whipped cream or ice cream.
- Portioning the pudding when it comes out of the oven helps the glaze to penetrate more easily.
- This pudding freezes very successfully.