My challenge for the week is to bake a Malva Pudding and it was inspired by my friend Linden. She lives in the UK and wanted to do a South African meal for her guests. She made babotie and her pudding was described as “having too much of everything in it!”
Here is the recipe she used:
If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.
- 1 heaped tablespoon butter
- 3 heaped tablespoons apricot jam
- 1 egg
- 25 mls flour
- 5 mls bicarbonate of soda
- 125 mls sugar
- 125 mls milk
- Preheat the oven to 180° Celsius
- Cream together the butter and sugar.
- Add the beaten egg and jam and beat together.
- Add the dry ingredients and milk alternately and stir into the mixture.
- Pour the batter into a greased round dish approx 21cm.
- Cover either with a lid or tinfoil and bake for 30 minutes until the top is browned and a skewer comes out clean.
- Serve warm with custard and cream.
Malva Pudding Sauce
- 250 mls cream
- 100 g butter
- 125 mls sugar
- 60 mls hot water
- Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven.
- You can prick holes in the top to help the sauce soak in.
Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream.
The other compromise is to reserve some of the sauce to serve alongside the pudding rather than letting the whole amount soak in.
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