Malva Pudding – an Easter tradition

The Original Malva Pudding
I photographed this at Silwood Kitchen Cookery School

MALVA PUDDING is an Easter tradition in our home. I can happily claim responsibility for the resurgence and subsequent popularity of Malva Pudding.  In the late 1970’s I asked my friend Maggie Pepler who had the original recipe to come and work at Boschendal Restaurant while our chef was on holiday.  I asked Maggie to teach us how to make this delicious traditional hot pudding and it has appeared on the buffet at Boschendal Restaurant every day ever since – that’s 34 years.  There are many versions of this recipe as people have added a variety of other ingredients such as banana, apple and even caramelised condensed milk!  This is the benchmark Malva Pudding Recipe.

Maggie Pepler
cook extraordinaire

You’ll need : 1 cup [250ml] flour, 1 Tbs bicarbonate of soda, 1 cup [250ml] sugar, 1 egg, 1 Tbs apricot jam, 1 Tbs vinegar, 1 Tbs melted butter, 1 cup [250ml] milk.

For the sauce : ½ cup [125ml] cream, ½ cup [125ml] milk, 1 cup [250ml] sugar, ½ cup [125ml] hot water, ½ cup [125ml] butter.

Method :  Set oven at 180°C.  Grease, with butter an ovenproof glass or porcelain container approximately 30cm x 20cm x 5cm.  [truc – Do not use an aluminium, enamel or any metal container].  Cut a piece of aluminium foil to cover it while the pudding is in the oven and grease it well with butter on one side.  Sift the flour and the bicarb into a bowl and stir in the sugar.  In another bowl beat the egg very well and add the remaining ingredients [excluding those for the sauce] one by one, beating well between each addition.  Using a wooden spoon beat the wet ingredients into the dry ingredients and mix well.  Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes in the present oven until well risen and brown and for a further five minutes without the foil if not sufficiently brown.  If not sufficiently baked the dessert will not take up all the sauce making it stodgy inside.  When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar and butter.  When the pudding is done, remove from the oven, take off the foil and pour over the sauce.  The pudding will take up all the sauce.  Serve hot, warm or at room temperature, though warm is best, with a little thin cream.

Serves 6

Amarula – an iconic South African Liqueur

There is only one drink to  use with this pudding – Amarula!  It’s unctuous creaminess and gentle marula berry fruit flavours are a perfect match to Malva!

March 30th, 2013|Categories: Michael's Writings, Recipes|Tags: |

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