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Malva Pudding
Wed 10-Oct-12
5:04 pm
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Rob12
London, UK

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This is a traditional baked dessert from the Western Cape in South Africa.  I used to think it was a nationally known dish but having met so many people from other parts of the country over the years who have never heard of it, it seems it may specific to my corner of the world.

 

If you are like me you are going to look at this recipe and wonder how it could possibly turn out appetising.  It does. Have faith.  The closest British dessert (in terms of taste) that I can compare it to is a sticky toffee pudding.

 

Malva Pudding

 

Ingredients

1 cup sugar

1 egg

1 tbsp smooth apricot jam (if you don't have apricot, peach or even plum will work)

1 cup cake flour

1 tsp baking soda (bicarbonate of soda, bread soda)

pinch salt

1 tbsp butter

1 tsp white vinegar (white wine, red wine or Japanese rice vinegar are good substitutes)

1 cup milk

SAUCE:

1 cup cream

6oz butter (170g or 177ml apparently)

1 cup sugar

1/2 cup hot water

 

Method

Preheat the oven to 350F/180C.  In a mixing bowl, beat the egg, sugar and jam together for approximately 15 minutes.  In a separate bowl, sift together the flour, soda and salt.  Melt the butter in a separate bowl, add the vinegar and set aside.

Add half the milk to the egg/sugar mixture and mix together.  Then add half the flour mixture and blend the ingredients together.  Mix in the rest of the milk and flour well then add the butter/vinegar mixture and mix well.

Pour the batter into a baking dish (about 8-inches in diameter) and cover with a lid or foil and bake for 45 to 60 minutes.  The pudding is cooked when it is a consistent rich brown in colour (I find I always have to remove the foil and bake for an additional 10 to 20 minutes to achieve this).

Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.  Let stand for several minutes, allowing the sauce tosoak into the baked portion, then serve the pudding. 

 

I usually serve it with cold custard or ice cream, though it is pretty good on its own as well.  The dessert holds well for several days too.

 

This recipe is originally from the Boschendal wine estate in South Africa.

Wed 10-Oct-12
5:13 pm
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Toffeeapple
North Bucks

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Rob, I am wondering what 'cake flour' means - is it self-raising flour or something more specific to baking?

I'll try that again!

Wed 10-Oct-12
5:16 pm
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Rob12
London, UK

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Hi Toffeeapple,

 

I use all purpose flour here in place of cake flour (which is essentially the same, just a blinding white colour so presumably bleached flour).

Wed 10-Oct-12
5:21 pm
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Toffeeapple
North Bucks

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Thank you, I do like to be clear on these things! embarassed

I'll try that again!

Wed 10-Oct-12
5:24 pm
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Rob12
London, UK

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Toffeeapple said:

Thank you, I do like to be clear on these things! embarassed

No worries.  I did try to anticipate the differences when typing up these recipes, that one escaped me. Unless self-raising flour is indicated, it is always all purpose flour that is used.

Wed 10-Oct-12
5:29 pm
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Toffeeapple
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I'm quite used to that since I used to bake mostly from American magazines and cookbooks because they always made larger cakes than the English recipes and my husband always wanted lots of cake and cookies.

I'll try that again!

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