INGREDIENTS
275 ml sugar
2 extra-large eggs
2 tablespoons apricot jam
375 ml cake flour, sifted
1 teaspoon bicarbonate of soda
3 tablespoon Clover butter
1 tablespoon vinegar
150 ml Clover fresh milk
pinch salt
275 ml Clover fresh cream
4 rooibos tea bags
150 ml Clover butter
150 ml Sugar
100 ml Clover Krush orange juice
1 l Clover Classic custard
Method
- Preheat oven to 190°
- Place sugar and eggs in a mixing bowl and beat until light and fluffy. Add jam and mix until combined.
- Sift all dry ingredients into a separate bowl.
- Melt butter in a saucepan and add the vinegar and milk.
- Add milk mixture to dry ingredients and mix to combine. Add egg and sugar mixture, and fold through.
- Pour batter into a greased ovenproof dish and bake for approximately 40 minutes.
- While the malva is baking, combine the remaining ingredients – except the Clover Classic custard – in a saucepan and simmer gently. Remove the tea bags.
- Once malva is baked, prick it with a skewer and slowly pour over the rooibos sauce. Allow to stand for 30 minutes before serving with generous amounts of Clover Classic custard.
