Wednesday, August 24, 2011

Malva Pudding from Sabi Sabi

The cuisine of South Africa is as rich in exotic flavors as Malva Pudding. The recipe for this South African version of bread pudding is rich and flavorful. The photograph is of the malva pudding made at Steenberg Resort & Winery in Constantia but the recipe comes from Chef Ryan Weakly at Sabi Sabi Earth Lodge.

Malva Pudding

 2 cups sugar
2 eggs
2 TBS apricot jam
2 cups flour
2 tsp. bicarbonate of soda
2 tsp. baking powder
1/2 tsp. salt
2 TBS. butter
2 tsp. white vinegar
2 cups milk

Preheat oven to 350 degrees.
Beat well eggs and sugar in a mixer. Add the jam.
Sift flour, soda, baking powder and salt.
Melt the butter and milk. Alternately add liquids and flour to the egg mixture. Add the vinegar and beat well until combined.

Pour into a greased, oven proof baking dish, cover with foil and bake for 45 minutes to 1 hour. Remove from oven.


1 cup cream
scant 3/4 cup butter
1 cup white sugar
1/2 cup hot water
1/4 cup brandy (optional)

Melt all together and pour over the pudding as it comes out of the oven.

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