| Almost every restaurant in Cape Town has
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| | out the stage of drenching it with the
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| Malva Pudding on its dessert menu. It is
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| | sauce makes it a lot less rich and
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| one of those ubiquitous dishes that one
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| | calorific, but does mean that you can eat
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| has to side-step diplomatically, as a
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| | a lot more of it!
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| tour manager organising menus for a week
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| | Malva Pudding Recipe
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| of dinners for clients on walking
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| | Serves 6-8
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| holidays. If you're not careful you could
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| | 1 heaped tablespoon butter
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| end up with a gastronomic tour of Cape
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| | 3 heaped tablespoons apricot jam
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| Town's Malva Puddings! That's not to say
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| | 1 egg
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| that it is not a good dessert choice. It
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| | 1 cup flour
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| is rich, delicious and indulgent and has
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| | 1 teaspoon bicarbonate of soda
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| to be tasted at least once on a gourmet
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| | ½ cup sugar
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| tour of Cape Town. Along with many other
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| | ½ cup milk
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| traditional South African dishes it gives
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| | Cream together the butter and sugar. Add
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| a nod to the Netherlands for its origins.
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| | the beaten egg and jam and beat together.
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| Essentially a rather homely baked cakey
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| | Add the dry ingredients and milk
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| pudding, its restaurant version soaks
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| | alternately and stir into the mixture.
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| itself in a rich, creamy sauce to take on
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| | Pour the batter into a greased round dish
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| a mantle of decadence, while elegant
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| | approx 21cm / 8 inches. Cover either with
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| versions serve themselves up with a few
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| | a lid or tinfoil and bake at 180C / 375F
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| poached apricots alongside too.
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| | for 30 minutes until the top is browned
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| No-one seems to know where the name Malva
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| | and a skewer comes out clean. Serve warm
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| pudding came from - suggestions range
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| | with custard and cream.
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| from a traditional accompaniment of
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| | If you would like to try the rich and
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| Malvasia wine, a heavy dessert wine, to a
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| | more traditional version of Malva
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| woman named Malva creating it back in the
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| | Pudding, and I think it should be done
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| mists of time.
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| | once in a while, here is a recipe for the
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| I tried out my sister-in-law's recipe to
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| | sauce to drench it in as soon as it
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| make a dessert to follow our Sunday lunch
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| | leaves the oven.
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| of roast chicken and roast potatoes. Hers
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| | Sauce
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| is a home version rather than restaurant
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| | 1 cup cream
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| one and gives details for the cake
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| | 4oz / 100g butter
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| without drenching it in the creamy sauce.
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| | ½ cup sugar
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| It produces a comforting cross-between
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| | 60 ml hot water.
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| steamed pudding and cake, with a
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| | Warm together the ingredients until the
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| tantalising hint of the apricot jam that
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| | butter has melted and the sugar dissolved
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| flavours it and a pleasing, almost
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| | and pour over the pudding as it comes out
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| caramelly overtone. It is served warm
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| | of the oven. You can prick holes in the
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| with custard and cream alongside. Leaving
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| | top to help the sauce soak in.
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