How To Prepare A Delicious South African Malva Pudding
Malva Pudding is a classic South African Food dish, that origionally traces it origins to Dutch people, it’s a sweet pudding, which is usually served together hot with sauce, custard or ice-cream and you’ll often find it on dessert menus inside many South African restos.
The unique name “Malva” comes from Malvacea wine from Madeira. The dessert and desert wine served together after main course dishes at many Cape tables. This pudding is really easy to prepare and they taste like those sticky toffee puddings that we all love. It was first made by a certain chef named Maggie Peplar and also sometimes known as “De Wet Pudding”.
There are many variations of this pudding like the Cape Brandy Pudding which contains brandy & dates and also the Tipsy Tart which contains only brandy. But basically these puddings are rich, indulgent & really sinful.
Malva Pudding
Ingredients:
1 c flour (all-purpose)
1 tbsp bicarbonate of soda
1 c sugar
1 pc egg (large)
1 tbsp jam (apricot)
1 tbsp vinegar
1 tbsp melted butter
1 c milk
For Sauce:
1/2 c cream
1/2 c milk
1 c sugar
1/2 c water (hot)
1/2 c butter
Directions:
Heat your oven to 180 deg. Celsius.
Grease, with butter an ovenproof glass or porcelain container approximately 30cm X 20cm X 5cm. Do not use an aluminium, enamel or any metal container. Cut a piece of aluminium foil to cover it while pudding is inside your oven and grease it well with butter on one side.
Sift the flour and bicarb to your bowl then stir in sugar. In another bowl beat the egg very well and add in remaining ingredients [excluding those for its sauce] one by one, beating well between each addition.
Using a wooden spoon beat the wet ingredients into your dry recipe ingredients then mix well. Pour batter onto your prepared baking dish, cover with foil, greased side down then bake for 45 minutes in your present oven until well risen and brown and add another five minutes without the foil if not sufficiently brown.
If not sufficiently baked the dessert will not take up all the good sauce making it stodgy inside. When pudding is almost done, heat your sauce ingredients, ensuring that you’ll get all the butter & sugar melted.
When pudding is done, remove from your oven, take off the foil then pour your sauce over. Pudding will take up all your sauce. Serve hot, warm or at room temperature, though warm is best, with that bit of thin cream/vanilla custard.
You could skip soaking your pudding in its sauce so it would be possible for you to eat more but then the essence of eating the Malva pudding would be gone.
Serves 6