Malva Pudding with Naartjie and Poppy Seeds
½ cup (125 g) butter
3 jumbo or extra large eggs
1 x 600 g Ina Paarman's Vanilla Cake Mix
1 T (15 ml) finely sliced naartjie skin
¼ cup (60 ml) naartjie juice
¾ cup (180 ml) milk
2 T (30 ml) poppy seeds SYRUP 1 cup (250 ml) fresh cream
¾ cup (180 ml) fresh naartjie juice
¾ cup (180 ml) sugar
2 T (30 ml) finely sliced naartjie skin
2 T (30 ml) butter
¼ cup (60 ml) Van Der Hum Orange liqueur or sherry
Preheat oven to 180ºC. Cream the butter until soft, add one egg at a time to the mixture and beat in very well. Add 1/3 of the dry Vanilla Cake Mix. Beat in on slow speed. Add the rind, naartjie juice, milk and poppy seeds. Beat slowly to blend. Add the remaining Cake Mixture and fold in by hand. Scrape the mixture into a large buttered ovenproof dish 32 cm x 23 cm or two smaller 22cm x 22cm. Bake for 40-45 minutes until golden brown. While the pudding is baking heat all the ingredients for the syrup for the topping to boiling point. As soon as the pudding comes out of the oven, cut it into squares and pour the hot syrup over the hot pudding
