MALVA POEDING(Malva Pudding)
Malva Poeding is the Afrikaans name for Malva Pudding, a recipe of Dutch origin, transplanted to South Africa where it is now a traditional dessert in every home kitchen or restaurant. According to some suggestions, Malva Pudding name came from the traditional accompaniment of Malvasia wine, a dessert wine from Madeira Island. Others say the name derived from a woman named Malva, who created this recipe back in the mists of time. Anyhow, the name origin is not important compared with the delicious and unforgettable flavor of this dessert.
My friend Kitta, a lovely Afrikaans lady living in Witsand, near Cape Town, South Africa, once spending some holidays in Macau, gave me this recipe to try and it became a instant success in my kitchen. A private success, for a start, to avoid some friends gluttony.
This sweet pudding, made with apricot jam, has a caramelized flavor and a spongy texture. With the sauce incorporated into the Malva Pudding, you hardly need anything else to accompany it, but usually it is served hot with custard or ice cream. I think a Port Wine will match perfectly.
My friend Kitta, a lovely Afrikaans lady living in Witsand, near Cape Town, South Africa, once spending some holidays in Macau, gave me this recipe to try and it became a instant success in my kitchen. A private success, for a start, to avoid some friends gluttony.
This sweet pudding, made with apricot jam, has a caramelized flavor and a spongy texture. With the sauce incorporated into the Malva Pudding, you hardly need anything else to accompany it, but usually it is served hot with custard or ice cream. I think a Port Wine will match perfectly.
YOU WILL NEED:
CAKE:
1 cup of all-purpose flour;
1 cup of milk;
1 cup of sugar;
1 tablespoon of butter;
1 egg;
1 teaspoon of bicarbonate of soda;
2 tablespoons of apricot jam;
1 teaspoon of lemon juice (or vinegar);
Pinch of salt
Round cake pan with 25 cm / 10 inch diameter.
SAUCE:
½ can of evaporated milk;
½ cup of sugar;
½ cup of hot water;
2 tablespoons of butter;
½ pod of vanilla (or a teaspoon of vanilla essence).
METHOD:
Preheat your oven to 180º C / 350º F;
Cream together the butter and sugar;
Add the beaten egg and jam and beat together;
Add lemon juice and bicarbonate of soda (dissolved with a spoon of milk);
Then, start to add alternately milk and flour until everything is well mixed;
Grease the cake pan with vegetable spray or butter and dust it lightly with flour, tapping out any excess;
Pour the batter into the greased cake pan and bake it in preheated oven to 175ºC / 350ºF during 45 to 60 minutes (you need to adjust to your oven performance. It must be cooked homogeneously);
Meantime, prepare the sauce by cooking together all the ingredients on low heat for around 2 or 3 minutes, stirring all the time;
Remove the cake from the oven and let it cool a bit before removing it from the pan;
Gently, moisten the cake with the sauce and let it cool down;
Serve hot with custard or ice cream.
Cream together the butter and sugar;
Add the beaten egg and jam and beat together;
Add lemon juice and bicarbonate of soda (dissolved with a spoon of milk);
Then, start to add alternately milk and flour until everything is well mixed;
Grease the cake pan with vegetable spray or butter and dust it lightly with flour, tapping out any excess;
Pour the batter into the greased cake pan and bake it in preheated oven to 175ºC / 350ºF during 45 to 60 minutes (you need to adjust to your oven performance. It must be cooked homogeneously);
Meantime, prepare the sauce by cooking together all the ingredients on low heat for around 2 or 3 minutes, stirring all the time;
Remove the cake from the oven and let it cool a bit before removing it from the pan;
Gently, moisten the cake with the sauce and let it cool down;
Serve hot with custard or ice cream.
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