There’s always room for dessert — especially when it's light and fluffy! Chef Lorna Maseko stops by the TODAY kitchen and shares her recipe for a traditional South African malva pudding with custard ...
You’ll need: For the Malva pudding – 200g Flora Regular; 400g sugar; 4 eggs; 60ml apricot jam; 20ml white spirit vinegar; 560g cake flour; 6ml salt; 20ml cinnamon; 20ml bicarbonate of soda; 1-litre ...
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