Proudly South African Malva Pudding Recipe by Joy Cronje
As an Afrikaans girl raised in a bilingual household, I have a soft spot for my ouma’s cooking. The smell of cookies rolling from the oven. Potbrood and tamatie bredie. Warm milk and honey. It seems that we’ve had it good as far as taste goes, our tastebuds have been spoiled with flavours that enrich our lives.
Of course our country’s colourful multi-cultural mix means that we have an abundance of traditional foods, not only those found in the Afrikaner home the likes of which I grew up in. Regardless of our roots, it is time we shared the rich foods of our cultures with the world.
A Few Special Foods You’ve Got to Try
Foodies and those with wanderlust gleaming in their eyes will delight in the tastes and flavours of South Africa. Boerewors and pap are a classic, and South Africa is well known for its delicious meats and biltong.
The wines and whiskeys of our country are also world renowned and in some cases award winning, worth the effort of looking up and tasting.
It is Africa, so we’re into some strange things. How about the classic chilli chicken livers with bread? Or bunny chows with proper Durban curry? And the stranger things like chicken feet, more commonly referred to as runaways, or mopane worms dried in the sun.
Out of all the recipes and flavours South Africa has to offer, my favourite is Malva Pudding, a dessert full of sweetness and rich flavours that is uniquely ours.
Making Malva Pudding
Make sure you have the right appliances and equipment for the job. (A fan heated oven, an egg beater and microwave, etc.). An oven with unstable appliance or inaccurate heating settings can ruin the recipe.
Preheat the oven to 180 degrees Celsius, then butter a baking dish.
In a measuring beaker, mix the milk and bicarbonate of soda together. Mix the rest of the dry ingredients listed below in a mixing bowl. Melt the butter and apricot jam together in the microwave for thirty seconds and add to the dry mix. Add the eggs and milk, then beat to a smooth consistency.
Wrap foil over the dish and bake for 30-45 minutes (until brown on top and cooked through).
Add all the sauce ingredients to a pot and bring to boil, stirring all the while. Boil for 2-5 minutes and remove from heat. Once the pudding is browned, add the sauce to the dish and bake for another ten to fifteen minutes without the foil.
Et voila! The taste of South Africa clean from my ouma’s kitchen for your delight!
PUDDING Ingredients:
30ml apricot jam
1 tablespoon butter
1 cup flour
1 teaspoon baking powder
Pinch of salt
½ cup sugar
1 teaspoon bicarbonate of soda
½ cup of milk
2 eggs
SAUCE
½ cup butter
1 cup sugar
1 cup water
1 cup milk
Drop of vanilla essence
Recipe provided to us by Martha Chauke
