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Our Chef's Secret Recipe Revealed: Malva Pudding

17 May 2018
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There is no doubt that Malva Pudding is one of South Africa's most loved, traditional Cape Malay dessert. Knowing that, we always make a point to have it on our menus, we asked  our to share his secret family recipe, and he agreed. It worked from the very first day, still works to date and all our guests love it. Served warm with warm custard or ice cream, it makes a perfect dessert for those winter dinner parties. So take advantage of our simple recipe and indulge your family or guests the next time you host a dinner party. If you however prefer to savor the authentic one, book your next Cape Winelands getaway with us and be sure to book your dinner too. 

                                                     Stellenbosch Accommodaion Hawksmoor House Malva Pudding

Ingredients:

Sauce
  • 375 ml (1½ C) cream
  • 125 g (½ C) butter, cut into blocks
  • 200 ml (¾ C + 2 t) dark brown sugar
  • 1 ml (¼ t) salt
  • 15 ml (1 T) Rhodes Apricot Jam Superfine
Batter
  • 30 g (2 T) butter
  • 100 ml (⅓ C + 4 t) dark brown sugar
  • 45 ml (3 T) Rhodes Apricot Jam Superfine
  • 1 egg
  • 5 ml (1 t) bicarbonate of soda
  • 125 ml (½ C) milk
  • 250 ml (1 C) cake flour
  • 1 ml (¼ t) salt
  • 20 ml (4 t) vinegar

Cooking Instructions: 

Sauce
  • Place the cream, butter, sugar, salt and Rhodes Apricot Jam Superfine in a medium saucepan.
  • Stirring continually over a high heat, bring the sauce to the boil.
  • Reduce the heat and simmer for two minutes.
  • Remove from the heat and keep warm.
Batter
  • Cream the butter and the sugar together until the butter is pale and soft.
  • Beat in the Rhodes Apricot Jam Superfine.
  • Beat in the egg.
  • Dissolve the bicarbonate of soda into the milk.
  • Sift the cake flour and the salt together and add to the batter, alternating with the milk.
  • Beat in the vinegar.
  • Spoon the batter into an ovenproof pudding bowl that has been sprayed with non-stick spray.
  • Pour half of the sauce over the batter.
  • Bake the Malva Pudding in an oven preheated to 180˚C for 40 minutes or until risen and golden.
  • Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.
  • Serve hot with custard, cream or ice cream


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