You will need
½ cup (125 g) butter, at room temperature
3 extra large eggs, at room temperature
1 x 600 g Ina Paarman’s Vanilla Cake Mix
1 T (15 ml) finely sliced naartjie skin
¼ cup (60 ml) naartjie juice
¾ cup (180 ml) fresh full cream milk, warm
2 T (30 ml) poppy seeds
1 cup (250 ml) fresh cream
¾ cup (180 ml) fresh naartjie juice
½ cup (125 ml) sugar
2 T (30 ml) finely sliced naartjie skin
2 T (30 ml) butter
¼ cup (60 ml) Van Der Hum or Triple Sec liqueur or sherry or orange juice
1 cup (250 ml) fresh cream, whipped
1 cup (250 ml) plain double cream yoghurt
2 T (30 ml) white sugar
¼ t (1 ml) cinnamon
1 T (15 ml) grated orange or lemon rind
Adjust the oven rack to the middle position. Preheat oven to 180°C. Cream the butter until soft, add one egg at a time together with 1 T of Cake Mix to the mixture and beat in very well.
Add ⅓ of the dry Vanilla Cake Mix. Beat in on slow speed. Add the rind, naartjie juice, milk and poppy seeds. Beat slowly to blend. Add the remaining Cake Mixture and fold in by hand.
Scrape the mixture into a large buttered ovenproof dish 32 cm x 23 cm or two smaller 22 cm x 22 cm or small individual dishes. Bake for 40-45 minutes until golden brown. Bake small ones for 25 minutes.
While the pudding is baking heat all the ingredients for the syrup, for the topping, to boiling point. As soon as the pudding comes out of the oven, cut it into squares and pour the hot syrup over the hot pudding. Small puddings must be pricked all over with a fork. Serve with Yoghurt Cream.
Fold yoghurt, salt, sugar and cinnamon into the cream. Top with grated rind.
I served mini malva puddings to a garden club with a glass of sherry and they were very popular! One recipe yielded 28 ¼ cup size mini-malvas.