Malva Pudding
This is more delicious than the sum of its parts It's a real traditional oldie. RETESTED ON 22 Oct 07 After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce it was 5 oz originally, but it should actually be a sweet pudding The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. Real cold-weather comfort food. It's rich, so a little goes a long way, and this pudding yields up to 6 servings. This winter you must try this
This is more delicious than the sum of its parts It's a real traditional oldie. RETESTED ON 22 Oct 07 After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce it was 5 oz originally, but it should actually be a sweet pudding The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. Real cold-weather comfort food. It's rich, so a little goes a long way, and this pudding yields up to 6 servings. This winter you must try this
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup milk
- 1 teaspoon vinegar
- 2 teaspoons vanilla essence
- 6 1/2 ounces sugar (3/4 cup 200 ml, or 180 g)
- 1 tablespoon apricot jam
- 5 ounces all-purpose flour (150 g)
- 1 tablespoon butter (a generous tablespoon)
- 3/4 cup fresh cream (200 ml)
- 3 1/2 ounces butter (100 g)
- 3 -5 ounces sugar (90 - 150 g)
- 1/3 cup hot water (90 ml)
- Carbohydrate 4.82572583409753 g
- Cholesterol 335.512500001691 mg
- Fat 51.6614566672162 g
- Fiber 0.0172083339293798 g
- Protein 7.45354750054441 g
- Saturated Fat 31.074631666982 g
- Serving Size 1 1 -6 serving(s) (241g)
- Sodium 407.13516667343 mg
- Sugar 4.80851750016815 g
- Trans Fat 4.14163266673058 g
- Calories 509 calories
Step-by-step
- Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
- Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
- Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
- Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
- Sieve, or simply mix together: the flour, soda and salt.
- Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
- Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
- In a pot, melt together the ingredients for the sauce, and stir well.
- Pour it over the pudding as soon as it comes out of the oven.
- Leave to stand awhile before serving.
- Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
A Taste of Home: My Malva Pudding Adventure
The aroma of warm spices and sweet butter always takes me back to my grandmother's kitchen. It's a feeling of comfort, of warmth, and of pure, unadulterated deliciousness. And that feeling is exactly what I get when I make Malva Pudding, a South African baked dessert that's become a staple in my own home. This isn't just a recipe; it's a journey through time, a testament to tradition, and a guaranteed crowd-pleaser.
I remember the first time I tasted Malva Pudding. I was a young girl, visiting my grandmother in Cape Town. The warm, spongy texture, the rich, buttery sauce... it was a revelation. The taste was so unique, so comforting, that it instantly became one of my favorite treats. Years later, as a busy working mother, I still find myself craving that same sense of home and happiness that a warm slice of Malva Pudding provides. It's a reminder of simpler times, a connection to my heritage, and a delicious way to end a long day.
Making Malva Pudding is more than just following a set of instructions; it's an act of love, a ritual that connects me to my past. Each ingredient holds a significance, each step a careful dance between tradition and personal touch. The rich, caramel-like sauce, the melt-in-your-mouth texture of the cake itself – it's a symphony of flavors and textures that's hard to resist. The simple act of whipping the eggs and sugar together, of melting the butter and adding the secret touch of vinegar, becomes a meditative process, a way to de-stress and connect with the food I'm creating. And of course, the anticipation as it bakes in the oven, filling my kitchen with the irresistible aroma of warm spices and sweet treats, is always something to look forward to.
This recipe has been passed down through generations, a testament to its enduring appeal. It's a dessert that has stood the test of time, a comforting presence during winter evenings and a delightful surprise for special occasions. While the recipe may seem simple at first glance, there's a subtle art to achieving that perfect balance of sweetness and richness, that perfect spongy texture, and that unforgettable sauce. The key, I've found, is patience. Let the pudding rest, allowing the sauce to soak in and deepen the flavor. This creates a magic of taste and texture, far beyond the sum of its parts. The result? A dish that speaks of tradition, of comfort, and of the timeless beauty of simple, honest ingredients. Serve warm with a scoop of vanilla ice cream for an extra touch of indulgence. It's more than a dessert; it's an experience.
So, the next time you're looking for a dessert that brings together family, tradition, and unforgettable flavor, give Malva Pudding a try. You'll discover more than just a recipe; you'll discover a cherished piece of culinary history, a taste of home, and a warmth that will linger long after the last bite is gone. And remember – don't rush the process; the patience is rewarded with a truly exceptional dessert.
Beyond the Recipe: Malva Pudding is more than just a dessert; it’s a symbol of South African culture and heritage. It’s often served at family gatherings, celebrations, and potlucks. Sharing this recipe and the story behind it is a way to connect with others and share a bit of our cultural heritage. The simple act of baking it can bring joy to many, and the sweet reward is a delicious taste of home for everyone involved.
Tips and Variations: While the original recipe is perfect in its simplicity, feel free to experiment with flavors. A dash of cinnamon or nutmeg can add warmth to the pudding, while a different type of jam – perhaps peach or even a homemade berry jam – can offer a unique twist. Don't be afraid to get creative and make this recipe your own. The beauty of Malva Pudding lies in its adaptability. It's a blank canvas for your culinary creativity, a way to personalize a timeless classic.
And as always, enjoy the process! Baking should be a pleasure, a moment of relaxation and connection. Don't be afraid to get your hands messy, to savor the aromas, and to relish in the simple joy of creating something delicious and meaningful.
