Coffee Malva Pudding
By: David James Scott
Published: Saturday, July 16, 2011 - 8:11am

Ingredients




3 EGGS
1/2 cup CASTER SUGAR
25 grams BUTTER, DICED
4 HEAPED DSP (± 100 G) CORN FLOUR
4 HEAPED DSP (± 100 G) SELF RAISING FLOUR
1 teaspoon BICARBONATE OF SODA
1/4 cup BREWED COFFEE, GOOD QUALITY
1 teaspoon VANILLA ESSENCE/ EXTRACT
SAUCE:
3/4 cup BROWN OR DEMERARA SUGAR
1 cup BREWED COFFEE, GOOD QUALITY
60 grams BUTTER

Preparation

1 Preheat the oven to 180°C. 2 Beat the eggs and the caster sugar well, till light and fluffy. 3 Add the diced butter and beat. 4 Sieve in 3 heaped dessert spoons of the corn flour and the self raising flour. 5 Add the bicarbonate of soda and beat well. 6 Add the brewed coffee and vanilla essence to the mixture and mix. 7 Spoon in the last of the corn flour and the self raising flour. 8 Beat the mixture well to aerate and thicken the batter. 9 Grease a 23 cm square, by at least 4.5 cm high baking dish. 10 Pour in the batter. 11 Place in the oven, reduce the heat to 160°C and bake for 30 minutes. 12 Turn the heat back up to 180°C and bake for 10 minutes. 13 Meanwhile, place the brown sugar, coffee and butter in a small saucepan. 14 Bring to a boil, gently for 5 minutes then remove from the stove. 15 Remove the Malva Pudding from the oven when done 16 Run a sharp knife along the sides of the dish, loosening the cake. 17 Give the Malva pudding a couple of thin pokes with the knife. 18 Pour the syrup over the Malva pudding, while it is hot. 19 Leave to stand for about 30 minutes to soak up the syrup before serving.