Great recipe. My hubby is South African so he loves it! And thus do our new British buddies. Do this for any pudding having a kick. Rather from the warm water within the sauce, add a little bit of Baily's or Amarula. Excellent.
This recipe needs clarification. It does not tell what you ought to add some jam also it forgets to say how to handle the milk. Also there's no specific dish size so you do not know how large it ought to be. Since the cake did not let it rise enough. I checked out Ina Paarman's recipe and she or he uses less sugar and butter within the sauce that we think is more suitable because it was way too wealthy and sweet for this type of flat cake. Also, she does not cover hers, just pricks it as it pertains from the oven as if you would a S. African brandy tart. It had been still edible though and so i provide 3 stars. I made use of this recipe first instead of Ina's as I've had the malva pud at Boschendal in situation anybody is muttering, Why did she even do this. )
A friend from Nigeria accustomed to get this to recipe for parties. I moved several several weeks ago and had not had one, and made the decision to try and make one myself. The recipe is actually simple to make and super tasty. My only suggestion would be to allow the sauce soak in to the cake overnight. We attempted it immediately after I put around the sauce and all sorts of we sampled was butter. The following day, however, it had sweetened up and almost sampled like caramel. My fiance really enjoyed it and I am really causeing this to be dish to consider to my family's Thanksgiving dinner.