Sunday, June 5, 2011

Malva Pudding from Cape Town

Almost every South-African restaurant has malva pudding on their dessert menu, especially over christmas time. It is one of those delicious dishes that has stood the test of time and are amongst South-Africa's most cherised recipes. You could be forgiven for skipping your main course and jumping directly to dessert! That's not to say that it is not a good dessert choice. It is rich, delicious and indulgent and has to be tasted at least once on a gourmet tour of Cape Town. Malva pudding is a proudly South-African dish with roots firmly embedded in the Netherlands.

HINT: Malva pudding goes along fantastic with a dish of roast chicken and potatoes as it simply compliments a great sunday roast. Here is the recipe:

Malva Pudding Recipe
Serves 6-8
1 heaped tablespoon butter
3 heaped tablespoons apricot jam
1 egg
1 cup flour
1 teaspoon bicarbonate of soda
½ cup sugar
½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.
If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

1 cup cream
4oz / 100g butter
½ cup sugar
60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.
With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative scoop of vanilla ice cream, or a few poached apricots and a drizzle of cream.

No comments:

Post a Comment