Malva Pudding, a dish of many varieties, so good with De Wetshof Edeloes 2006…

Christine Capendale’s Lemon Flavoured Malva Pudding – great with De Wetshof Edeloes 2006

Malva Pudding has become a great standard Winter Pudding in many homes since it made its debut in public at the Boschendal Restaurant in 1979. Maggie Pepler, who gave me the recipe that was used on the buffet for some 30 years, told me it had another name, Telephone Pudding as the recipe was passed from farm to farm on the party lines. Christine Capendale’s version adds a touch of lemon juice in the sauce to cut the sweetness.

Lemon Flavoured Malva Pudding

Serves 8

Ingredients
500 ml cake flour
1 ml salt
10 ml baking powder
100 g butter
250 ml sugar
2 eggs
50 ml apricot jam
finely grated rind of 2 lemons
30 ml lemon juice
250 ml milk
5 ml bicarbonate of soda

Christine Capendale

Method
Sift together the flour, salt and baking powder
Cream the butter and sugar together and add the eggs gradually
Add the apricot jam, lemon rind and the lemon juice to the creamed mixture
Dissolve the bicarbonate of soda in the milk and add to the creamed mixture alternately with the dry ingredients
Mix to make the batter – do not overmix
Place the batter into a greased ovenproof dish and bake in a pre-heated oven of 170 ºC for about 25 minutes.  Turn down the heat to 150 ºC if it starts to get too dark after about 10 minutes

Cool for about 5 minutes and cut the pudding into portions.  Pour the hot sauce over the still very warm pudding.

Sauce
Mix together 200 ml sugar, 10 ml finely grated lemon rind, 250 ml water and 350 ml cream in a saucepan. Bring to the boil. Add 80 g butter and cook for 5 minutes.  Strain through a sieve.

Pour over the warm pudding.

Serve with cream, custard or ice cream.

De Wetshof Edeloes 2006

The De Wetshof Edeloes is made from Riesling [the real Rhine Riesling] grapes in the Robertson Wine Appellation on the De Wetshof Wine Estate. It is made with grapes which had been affected by the Noble Rot called Botrytis Cinerea. This makes tiny holes on the grape skin allowing the grape to desiccate but not go off. This brilliant wine is eminently drinkable now, though with a further year or three of cool cellaring will reward you further.

Pour
From a 500ml Bordeaux shaped bottle, closed with natural cork. In the glass, it is dark rich mahogany, gem bright. The aromas segue into the palate, the lovely whiffs of the Botrytis, the soft sun dried apricots, the raw fynbos honey, brilliant acidity from entry to the long lasting aftertaste, fresh and tart. A fabulous experience.

Pair
With Christine’s Lemon Malva Pudding, or a fine piece of Dalewood Fromage Huguenot, a hard nutty cheese made from pasture fed Jersey Cows. Serve it with a pull off piece of a good baguette.

Read more about De Wetshof Wine Estate in Robertson – CLICK HERE

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