Memories of his grandmother’s baking were triggered when I posted about crunchies and he wanted to know if there was also a recipe for Malva Pudding in my grandmother’s cookbook. I have checked carefully and sadly our family cookbook does not have a
recipe for Malva Pudding. On one hand this is not surprising because I don’t remember ever having Malva Pudding when I was a child, only much later when I was at university in South Africa. On the other hand even though our family never had it, there are probably loads of southern Africans like Tom who had grandmothers who did make Malva Pudding frequently, so our cookbook should have featured it somewhere.
Not wanting to let Tom down, I did some reading, found out a bit more about the puddings origins and looked at a few different versions before I decided on the one below.
Apparently the name comes from the dessert wine Malvacea from Madeira because the pudding and the wine were served together after the main course at Cape Dutch tables. The pudding
consists of a sponge cake with a caramelized crust and is usually made using apricot jam. In the version below a brandy syrup is poured over the sponge which is reminiscent of two other Cape Dutch puddings – Cape Brandy Pudding and Tipsy Tart and unsurprisingly, I think the brandy makes it 🙂
Usually it is cooked as one big pudding but I loved the idea of making little, individual puddings which I did using a muffin pan.
Malva Pudding (for Thomas)
Adapted from Justin Bonello’s recipe in ‘Cooked in Africa’
- 1 Cup Sugar
- 2 Eggs
- 1 Tbsp Apricot Jam
- 1 and 1/4 Cups Plain Flour
- 1 tsp Bicarbonate of Soda
- A pinch of salt
- 2 Tbsps Butter
- 1 tsp White Wine Vinegar
- 1/2 Cup Milk
- 1 Cup Cream
- 125g Butter
- 1/2 Cup Brandy
- 1/2 Cup Sugar
Beat the sugar and the eggs until the mixture is fluffy and the sugar has dissolved, then add the apricot jam and mix in. In another bowl sift the flour, bicarb, and salt together twice. Melt the butter and allow it to cool completely (this is important!). Once the butter is cool, add the vinegar and the milk (if the butter is not cool this mixture will curdle). Add the dry mix and the butter mix to the egg/sugar mix folding in well.
Pour the mixture evenly into a butter-greased 12 cup muffin tray. Bake in a pre-heated oven at 180 degrees C for 40-45mins. Melt the syrup ingredients together and simmer over low heat (do not allow to boil) until muffins are ready. When the little puddings come out the oven pour the syrup over them so that it sinks in. Serve hot.
When I took these with me on a visit to my cousins, their only comment was why I had failed to bring more than 1 each 🙂