Mmm… Malva Pudding.
It’s a miserable Easter Sunday here in Cape Town, but then again the weather’s perfect for spending with family. Miss you today, Mom.
To cheer me up, I drenched up old food photos and found this fantastic pic of Malva Pudding I baked on a beautifully sunny day.
I am not by a long shot a pro when it comes to this South African classic, so I turned to a pro for some help.
The November 2009 edition of Taste Magazine featured recipes from Shaun Schoeman, the exec chef at Fyndraai, the gorgeous restaurant at Solms-Delta wine estate. (Aside note: you must try the Springbok shank.)
His Malva pud looked amazing so I thought hey, this could make me look good.
My final product didn’t look anything like the picture, but it tasted real good so we won’t split hairs.
Fyndraai‘s Malva Pudding
Serves 4 to 6
220g castor sugar
140g white flour
2 tsp bicarbonate of soda
1/2 tsp salt
1 free-range egg
1 cup of milk
2 tsp white vinegar
1 tbs melted butter
1 tsp vanilla extract
110g castor sugar
1 cup full-cream milk
2 tbs butter
Preheat oven to 160 degrees celsius. Sift all dry ingredients together. Whisk together the egg and milk, then add vinegar and melted butter. Add dry ingredients to egg mixture and whisk until smooth. Mix in the vanilla extract. then pour the mixture into a lightly greased tray and bake for 25 mins. Pierce the surface of the warm pudding with a fork. Pour the sauce over it and serve.
Sauce: Mix all ingredients in a saucepan over a low heat until butter is melted.
My result was so saucy I didn’t bother with ice-cream or Ideal milk, just a bit of lemon zest.