INGREDIENTS
MALVA
Cake flour 98 g
Sugar 200 g
Butter 14 g
Milk 258 g
Egg 1 unit
Smooth apricot jam 7 g
Bicarbonate of soda 7 g
Vinegar 5 g
SAUCE
Cream 240 ml
Sugar 200 g
Butter 120 ml
Boiling water 125 g
METHOD
- Preheat the oven to 180°C.
- Cream the butter and sugar.
- Add the egg, apricot jam, bicarbonate of soda and vinegar and mix well.
- Add the flour and milk bit by bit while mixing.
- Pour into an ovenproof dish.
- Bake in preheated oven for 45 to 60 minutes.
METHOD (SAUCE)
- Start preparing the sauce just before the pudding comes out of the oven.
- Put all the ingredients into a pot.
- Boil the ingredients for about 2 minutes while stirring.
- Take the pudding out of the oven.
- Slowly pour the boiling sauce over the pudding.
- Put the pudding back into the oven and leave until the sauce has caramelised.
- Serve with vanilla ice cream, cream, or custard.
YIELD 6-8 PORTIONS
PREPARATION TIME 20 MINUTES
TOTAL TIME 1 HOUR 20 MINUTES
HISTORY OF MY DISH
The exact origin of the malva pudding is unclear. There is speculation that it was brought to South Africa by Dutch settlers and owes its name to a marshmallow called malva in Afrikaans. Another view is that Maggie Pepler invented the malva pudding. Although it may be true that her specific recipe (as there is a variety) became the traditional South African recipe, it is more likely that it originates from Dutch settlers, as in my family, it was passed on through four generations. My nostalgia for the malva pudding brings back memories of my childhood, as it was a traditional dessert for Sunday lunch. It was served after a traditional hot meal with the family members around the table. It continued into my adulthood when a Sunday visit at home included malva pudding. My son’s favouring of this dessert ensures that the tradition of malva pudding will continue in my family.