Cape Malva Pudding

Ingredients

Yields 1 10-12 cup Bundt or ring-shaped cake pan

Pudding:

1 ½ cups flour

1 ½ tbsps baking soda

2 tsps baking powder

3/4 tsp salt

3 tbsps butter, softened at room temperature

1 ½ cups sugar

4 eggs, room temperature

2 tbsps red wine vinegar, room temperature

3 ½ tbsps apricot jam, room temperature

2 tsps vanilla extract

1 ½ cups milk, room temperature

Sauce:

¾ cup fresh cream

½ cup sugar

½ stick butter

1/3 cup water

1 tsp vanilla extract

1 – 2 tbsps brandy (whatever works for your tipsy scale)

Procedure

Preheat the oven to 350° F.

In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside.

All ingredients should be at room temperature. In a stand mixer with a paddle attachment, cream together butter and sugar. With the mixer still running, add eggs one at a time. Once incorporated, add vinegar, apricot jam, and vanilla extract. With the mixer on low, add one third of the flour mixture and then one third of the milk. Repeat process two more times.

At this point, I stop the mixer and scrape down the sides. Then, I turn it back on long enough to make sure that all of the flour is incorporated. You don’t want to over mix and develop the glutens in the flour, but you do want to make sure that there are no dry spots in the mixture.

Pour into a heavily greased and well-floured Bundt, or other ring-shaped pan (single piece – no detachments – and preferably non-stick) or baking dish of your choice. It should come up a little over halfway the size of the dish as it will rise significantly. Bake at 350° F for 45 minutes, longer if needed – until an inserted cake tester or toothpick comes out clean. The outside should be well caramelized.

For the sauce, simply heat all of the ingredients in a small saucepan, whisking to make sure all of the sugar is dissolved. Keep warm until you are ready to pour. If you let this sit too long, a skin will form on top. If this happens, just strain before pouring.

If you are unmolding the pudding, cool for about 15 minutes, run a knife around the edge if necessary and turn onto a plate. Poke holes all over the pudding with a knife or a skewer, and slowly pour or spoon the sauce over all sides. You want the sauce to soak in everywhere. If you pour too quickly, the sauce will just pool and will make only the bottom part of the pudding moist.

If you are not unmolding, simply poke holes all over and pour the sauce right in.

i got this recipe from http://www.aliyaleekong.com/deadly-cape-malva-pudding/malva-pic1/

yummmmmmm

Super Easy Lasagna...and super delicious!

ngredients:

6 lasagna noodles

jar of prego

1 # ground beef

cottage cheese (small curd, smaller of the 2 containers)

2 cups (or more) shredded mozz cheese

cook your noodles according to the directions

brown your meat then add the jar of prego to it once it's cooked.

layer in a 9x13:

3 noodles, sauce/meat mixture, half cottage cheese, half cheese

then do the layer one more time (noodles, sauce, cottage, mozz)

bake in oven for 30 minutes or until cheese is melted at 350