South African Malva Pudding

Laura served up a South African double whammy in her latest Cake Club effort. Having pudding for starters is always a good sign in baking circles, and the Malva Pudding was no disappointment. This succulent, sticky slice filled the cake sized hole that is always empty at morning tea time, leaving only room for the tart that was to follow. Hoorah! Laura’s report follows.

South African Malva Pudding

Almost every restaurant in Cape Town has Malva Pudding on its dessert menu. It is rich, delicious and indulgent. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its restaurant version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

1 cup Plain Flour
0.5 cup Sugar
1 cup Warm Milk
1 Egg
1 tsp Baking Powder
1 tbsp Vinegar
2 tbsp Apricot Jam
1 tsp Bicarbonate of soda

Method:

Cream together egg, sugar & vinegar. Fold in dry ingredients. Mix bicarbonate of soda with warm milk and Apricot Jam until frothy then add to mixture. Gently fold in. Bake at 180° for 25 minutes. Prepare the following sauce and pour over while still warm. Serve with fresh cream / custard / sauce.

Sauce:

0.5 cup Boiling Water
1 tbsp Sugar
2 oz Butter
1 tsp Vanilla Essence
0.5 cup Cream

Published in: on November 21, 2010 at 21:17  Leave a Comment  

Milk and Egg Pudding

Close on the heels of the rapidly demolished Date Cake was the simple but tasty Milk & Egg Pudding by Olivier. This was perhaps the first cake club entry to truly require a spoon (other offerings usually delicately but unnecessarily consumed via the medium of the fork). Still warm, and deliciously coated with sugar, this dessert disappeared down our gullets with alacrity and much licking of lips. The recipe will follow shortly.

Published in: on June 6, 2010 at 12:26  Leave a Comment