Such a simple looking pudding - but don't be fooled ! It's spongy, almost honeycomb like texture & sweet, syrupy sauce is out of this world delicious .....Malva Pudding. Ahhhh ….. the name does it no justice whatsoever. I think it should be renamed “I Think I’ve Died And Gone To Heaven Pudding”. It really is THAT good. Every time I’ve served it, I’ve had people ask me for the recipe - honestly !
Malva Pudding is South African, and originates from the Dutch. Any restaurant that serves traditional South African cuisine will have it on it’s menu. (Well … any restaurant worth it’s salt, that is !)
Some say the pudding was named after a lady called Malva and some say it was named after the dessert wine “Malvacea” (from Madeira) which traditionally, used to be served with it to end off a main meal. No matter the origin’s of it’s name … it is delicious, either way !
Such a simple sounding recipe ….. and such a simple looking result once it comes out of the oven – but don’t be fooled, this is possibly one of the tastiest pud’s you will ever eat !
This recipe comes from one of my all time favourite books “The Saffron Pear Tree (and other Kitchen Memories)” by Zuretha Roos. It’s a great book about Zuretha’s life growing up in South Africa (where she was born) and spans 3 generations of family recipes, with stories of her life in between. If you are interested in food and cooking, especially South African food, it is a must read.
A word of warning, however – only make it when you are expecting visitors to help you to eat it. Otherwise, you may find yourself standing (barefoot and belly full) guiltily licking the spoon and scraping the bottom of the empty pudding dish, wishing you hadn’t – and we don’t want that now, do we ?
Malva Pudding is South African, and originates from the Dutch. Any restaurant that serves traditional South African cuisine will have it on it’s menu. (Well … any restaurant worth it’s salt, that is !)
Some say the pudding was named after a lady called Malva and some say it was named after the dessert wine “Malvacea” (from Madeira) which traditionally, used to be served with it to end off a main meal. No matter the origin’s of it’s name … it is delicious, either way !
Such a simple sounding recipe ….. and such a simple looking result once it comes out of the oven – but don’t be fooled, this is possibly one of the tastiest pud’s you will ever eat !
This recipe comes from one of my all time favourite books “The Saffron Pear Tree (and other Kitchen Memories)” by Zuretha Roos. It’s a great book about Zuretha’s life growing up in South Africa (where she was born) and spans 3 generations of family recipes, with stories of her life in between. If you are interested in food and cooking, especially South African food, it is a must read.
A word of warning, however – only make it when you are expecting visitors to help you to eat it. Otherwise, you may find yourself standing (barefoot and belly full) guiltily licking the spoon and scraping the bottom of the empty pudding dish, wishing you hadn’t – and we don’t want that now, do we ?
Malva Pudding Recipe (from the book “The Saffron Pear Tree” by Zuretha Roos)
200 gm Sugar
2 Eggs
15 ml Apricot Jam (I use Strawberry Jam as we cannot get Apricot Jam here easily)
150 gm Flour
5 ml Bicarbonate of Soda
3 ml Salt
15 ml Butter (I have used Margarine – but butter is best !)
5 ml Cider or Grape Vinegar
100 ml Milk (I use Skim Milk)
5 ml Vanilla Essence
Sauce:
200 ml Cream (I have used Full Cream Milk or tinned Cream in place of this)
100 gm Butter (I have used Margarine – but, once again, butter is best !)
150 gm Sugar (I used brown Sugar)
100 ml hot Water
Preheat the oven to 180’C/350’F/Gas Mark . Beat the sugar & eggs well in a food processor (or with an electric mixer) until thick & lemon coloured, & add the jam, beating in.
Sift together the flour, soda & salt. Melt the butter & add the vinegar. Add this mixture & the milk & vanilla to the egg mixture alternatively with the flour. Beat well & bake in a covered oven proof dish for 45 minutes.
Melt together the ingredients for the sauce, stirring well, & pour it over the pudding as it comes out of the oven.
Serves 4.
(I usually serve this hot with custard).
