I am still feeling really weak and fragile.
I am glad that the schools are on holiday.
Annie and I are napping with Xavier every afternoon.
We are sleeping together in my bed.
It is so lovely and peaceful.
She is so much better for it too.
It makes me wonder if I am putting too much on her by sending her to school every day.
I think she needs this rest as much as I do.
I have no inclination to step out into the world.
I am really happy in my cocoon with my children around me.
Whilst the world is waking up to Spring, I am still in my Winter slumber, it seems.
This virus has really slowed me down.
Enough to look at my children.
To enjoy them.
Whilst the mountain of clothes that I had just managed to get under control, is once again overflowing.
The children made Malva Pudding today.
A traditional South African dessert with Dutch origins.
The one we made here.
It is really easy to make. I didn't do a thing other than measure out the ingredients and pour the batter into the pan.
I haven't met a single person who doesn't love it.
Give it a try.
Here it is in pictures.
1 heaped tablespoon of butter
1/2 cup of sugar
1 egg, lightly beaten
3 heaped tablespoons of apricot jam
1 cup of flour
1 teaspoon of bicarbonate of soda
1/2 a cup of milk
Cream together the butter and sugar.
Add the beaten egg and jam and mix together.
If you are sixteen months old, stop helping your sister with the baking.
Eat copious amounts of apricot jam instead.
Add the dry ingredients and milk alternately and stir into the mixture.
Pour the batter into a greased round dish approximately 21cm/8 inches. Cover either with a lid or tinfoil and bake at 180C/375F for 30 minutes.
While the pudding is baking, make the sauce.
1 cup cream
1/2 cup sugar
60 ml hot water
1 teaspoon of vanilla extract
Warm together the ingredients until the butter has melted and the sugar has dissolved.
Take the pudding out of the oven and prick holes in it. Pour the sauce over the pudding and put back in the oven for 15 minutes or until the pudding is nice and brown.
You can serve this with custard or ice cream, but I find it rich and sweeeeet enough as is.