Sunday dessert: Air fryer malva pudding with butterscotch sauce

There are very few dishes that you can’t make in your Air fryer these days. We love that you can have your roast cooking in the oven, while at the same time baking your malva pudding in the air fryer, leaving you with plenty of time to sit back and relax with your family.

ALSO SEE: Easy Sunday dinner: 15-minute Dijon mustard chicken in the pan

Malva pudding with butterscotch sauce

Ingredients

Sauce

• 1½ cup cream
• 125g butter, cut into blocks
• 1 cup dark brown sugar
• 1ml salt
• 1 Tbsp Rhodes Quality Apricot Jam

Batter

• 2 Tbsp butter
• 100ml dark brown sugar
• 3 Tbsp Rhodes Quality Apricot Jam
• 1 egg
• 1 tsp bicarbonate of soda
• ½ cup milk
• 1 cup cake flour
• ¼ tsp salt
• 4 tsp vinegar

Custard

• 2 Tbsp Hinds Vanilla Custard Powder
• 2 Tbsp sugar
• 2 cups milk, divided

Method

1. To make the sauce, place the cream, butter, sugar, salt and Apricot Jam in a medium saucepan.
2. Stirring continually over a high heat, bring the sauce to the boil.
3. Reduce the heat and simmer for two minutes.
4. Remove from the heat and keep warm.
5. Cream the butter and the sugar together until the butter is pale and soft.
6. Beat in the Apricot Jam.
7. Beat in the egg.
8. Dissolve the bicarbonate of soda into the milk.
9. Sift the cake flour and the salt together and add to the batter, alternating with the milk.
10. Beat in the vinegar.
11. Spoon the batter into an air fryer suitable pudding bowl/s that have been sprayed with non-stick spray.
12. Pour half of the sauce over the batter.
13. Pre-heat the air fryer on bake to 170°C and bake the pudding for 30 minutes.
14. Remove from the air fryer and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.
15. To prepare the custard, mix Hinds Vanilla Custard powder, sugar and 3 Tbsp of the milk together.
16. Bring the remaining milk to the boil in a saucepan.
17. Pour the custard mix into the boiling milk, stirring well until thickened.
18. Serve the malva pudding warm with the custard.

Air fryer malva pudding with butterscotch sauce

Make Sunday dessert in only 30 minutes with this easy Air fryer recipe.

• Author: Rhodes Quality
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Category: Dessert
• Method: Air fryer
• Cuisine: South African

Ingredients

Scale 1x2x3x

Sauce

• 1½ cup cream
• 125g butter, cut into blocks
• 1 cup dark brown sugar
• 1ml salt
• 1 Tbsp Rhodes Quality Apricot Jam

Batter

• 2 Tbsp butter
• 100ml dark brown sugar
• 3 Tbsp Rhodes Quality Apricot Jam
• 1 egg
• 1 tsp bicarbonate of soda
• ½ cup milk
• 1 cup cake flour
• ¼ tsp salt
• 4 tsp vinegar

Custard

• 2 Tbsp Hinds Vanilla Custard Powder
• 2 Tbsp sugar
• 2 cups milk, divided

Instructions

1. In a large skillet, cook the sausage and mushrooms over medium heat until meat is browned; drain and set aside.
2. Place potatoes in a saucepan; cover with water.
3. Bring to a boil.
4. Reduce heat; cover and cook for 5 minutes or until crisp-tender; drain and set aside.
5. In a bowl, combine the spinach, cottage cheese, Parmesan and egg; set aside.
6. In a saucepan, sauté onion and garlic in butter until tender.
7. Stir in flour, salt, pepper and the optional nutmeg until blended.
8. Gradually add milk.
9. Bring to a boil; cook and stir for 2 minutes.
10. Remove from heat.
11. Layer half the potatoes in a greased casserole dish.
12. Top with half of the spinach mixture, sausage mixture, white sauce and mozzarella cheese.
13. Layer with remaining potatoes, spinach, sausage, and white sauce.
14. Cover and bake at 180°C for 30-35 minutes or until potatoes are tender.
15. Sprinkle with the remaining mozzarella.
16. Bake, uncovered, for 5 minutes more or until the cheese is melted.
17. Let stand for 15 minutes before cutting.

*This recipe was sourced from www.rhodesquality,com