Malva Pudding - South African Dessert Recipe

Almost every restaurant in Cape Town has Malvasauce makes it a lot less rich and calorific, but
Pudding on its dessert menu. It is one of thosedoes mean that you can eat a lot more of it!
ubiquitous dishes that one has to side-stepMalva Pudding Recipe
diplomatically, as a tour manager organising menusServes 6-8
for a week of dinners for clients on walking1 heaped tablespoon butter
holidays. If you're not careful you could end up3 heaped tablespoons apricot jam
with a gastronomic tour of Cape Town's Malva1 egg
Puddings! That's not to say that it is not a good1 cup flour
dessert choice. It is rich, delicious and indulgent and1 teaspoon bicarbonate of soda
has to be tasted at least once on a gourmet tour½ cup sugar
of Cape Town. Along with many other traditional½ cup milk
South African dishes it gives a nod to theCream together the butter and sugar. Add the
Netherlands for its origins. Essentially a ratherbeaten egg and jam and beat together. Add the
homely baked cakey pudding, its restaurantdry ingredients and milk alternately and stir into
version soaks itself in a rich, creamy sauce tothe mixture. Pour the batter into a greased round
take on a mantle of decadence, while elegantdish approx 21cm / 8 inches. Cover either with a
versions serve themselves up with a fewlid or tinfoil and bake at 180C / 375F for 30
poached apricots alongside too.minutes until the top is browned and a skewer
No-one seems to know where the name Malvacomes out clean. Serve warm with custard and
pudding came from - suggestions range from acream.
traditional accompaniment of Malvasia wine, aIf you would like to try the rich and more
heavy dessert wine, to a woman named Malvatraditional version of Malva Pudding, and I think it
creating it back in the mists of time.should be done once in a while, here is a recipe
I tried out my sister-in-law's recipe to make afor the sauce to drench it in as soon as it leaves
dessert to follow our Sunday lunch of roastthe oven.
chicken and roast potatoes. Hers is a homeSauce
version rather than restaurant one and gives1 cup cream
details for the cake without drenching it in the4oz / 100g butter
creamy sauce. It produces a comforting½ cup sugar
cross-between steamed pudding and cake, with a60 ml hot water.
tantalising hint of the apricot jam that flavours itWarm together the ingredients until the butter
and a pleasing, almost caramelly overtone. It ishas melted and the sugar dissolved and pour over
served warm with custard and cream alongside.the pudding as it comes out of the oven. You can
Leaving out the stage of drenching it with theprick holes in the top to help the sauce soak in.