Weet-Bix™ Malva pudding
Prep
15 min
Cook
25 min
Serves
10
Skill
Vegetarian
Prep
15 min
Cook
25 min
Serves
10
Skill
Marnus is taking on the country of his birth this summer as he plays South Africa in three test matches. Follow along as he makes this iconic South African sweet pudding from his childhood – perfect to enjoy whilst watching Marn hit the Proteas around the park!
Ingredients
Cake base
- 4 Weet-Bix™
- ½ cup caster sugar
- ½ cup So Good™ Almond Milk Original
- 2 eggs
- 1 tbs apricot jam
- ½ cup wholemeal plain flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbs margarine
- 1 tsp vinegar
Sauce
- ¾ cup So Good™ Almond Milk Original
- 1½ tbs icing sugar
- 2 tsp vanilla essence
Serve with
- 2 tbs reduced fat vanilla yoghurt
Nutrition per serving
565 kJ
energy kj
3 g
protein
0.6 g
saturated fat
1.7 g
dietary fibre
24 g
carbohydrate
16 g
sugars
289 mg
sodium
Method
- Preheat oven to 350 deg F / 180 deg C
- Grease a 2.3L capacity baking dish.
- Melt the margarine in a pot or microwave and set aside.
- Beat the sugar and eggs with electric beaters until thick and lemon coloured, then add the jam and mix through.
- Add almond milk, margarine and vinegar to the wet mixture.
- Sieve, or simply mix together the flour, crushed Weet-Bix™, baking soda and salt.
- Add the dry ingredients to the wet mixture, and mix well.
- Pour into the greased baking dish and bake until pudding is brown and well-risen. Depending on your oven and oven dish, this will be between 25-35 minutes.
- In a pot, melt together the ingredients for the sauce on a low heat, and stir well.
- Pour sauce evenly over pudding as soon as it comes out of the oven.
- Leave to stand before serving to let the sauce soak into the pudding. Slice into 10 pieces and serve warm, topped with reduced fat vanilla yoghurt if you like.
Tips
When choosing a low-fat vanilla yoghurt, choose one that is low in added sugars
Cake base
- 4 Weet-Bix™
- ½ cup caster sugar
- ½ cup So Good™ Almond Milk Original
- 2 eggs
- 1 tbs apricot jam
- ½ cup wholemeal plain flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbs margarine
- 1 tsp vinegar
Sauce
- ¾ cup So Good™ Almond Milk Original
- 1½ tbs icing sugar
- 2 tsp vanilla essence
Serve with
- 2 tbs reduced fat vanilla yoghurt
Nutrition per serving
565 kJ
energy kj
3 g
protein
0.6 g
saturated fat
1.7 g
dietary fibre
24 g
carbohydrate
16 g
sugars
289 mg
sodium
- Preheat oven to 350 deg F / 180 deg C
- Grease a 2.3L capacity baking dish.
- Melt the margarine in a pot or microwave and set aside.
- Beat the sugar and eggs with electric beaters until thick and lemon coloured, then add the jam and mix through.
- Add almond milk, margarine and vinegar to the wet mixture.
- Sieve, or simply mix together the flour, crushed Weet-Bix™, baking soda and salt.
- Add the dry ingredients to the wet mixture, and mix well.
- Pour into the greased baking dish and bake until pudding is brown and well-risen. Depending on your oven and oven dish, this will be between 25-35 minutes.
- In a pot, melt together the ingredients for the sauce on a low heat, and stir well.
- Pour sauce evenly over pudding as soon as it comes out of the oven.
- Leave to stand before serving to let the sauce soak into the pudding. Slice into 10 pieces and serve warm, topped with reduced fat vanilla yoghurt if you like.
Tips
When choosing a low-fat vanilla yoghurt, choose one that is low in added sugars