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Malva Pudding and other recipes from South Africa in today’s Sunday Times.  Photo taken during a live show by CJ Baldacchino

‘By changing the way we prepare the most ordinary ingredients in our store cupboard, we can create dishes from far-off places that only  exist in our dreams.  And as the aroma fills our home as we cook and then when we bring the food to the table to share,   we are left with memories of a good meal from the place of our dreams’

To make Malva Pudding, you will need:

Malva Pudding with Spelt Flour

250g self raising
100g spelt flour
200g sugar
120g butter
50g apricot jam
2 eggs
250ml milk
2 tablespoons organic apple vinegar
Vanilla
1 teaspoon bicarbonate of soda
A pinch of salt
For the sauce:
250ml evaporated milk
A pinch of salt
1 teaspoon butter
vanilla

Preheat the oven to 180C. Grease an ovenproof dish with butter. Use an electric mixer to cream the butter and sugar together. Add the eggs, one at a time and beat until the mixture is light and fluffy.

Sift the self raising flour and spelt flour twice into a large bowl.  Add the bicarbonate of soda and salt.  In another bowl, mix in the eggs and beat them with an electric mixer until the mixture is light and fluffy.  Add the apricot jam and mix.  Use a metal spoon to mix in some of the milk and alternate with some of the flour mixture until you have used them both up.  Do not overmix.

Pour the batter into the prepared dish and bake for 45 minutes. In the meantime, prepare the pouring sauce by heating all the ingredients together.  When the malva pudding is cooked, take it out of the oven and pour the hot sauce over the pudding while it is still hot.

Leave it to soak up all the sauce for at least an hour before serving. This pudding is also delicious refrigerated and cut into squares.

For a gluten-free recipe use gluten-free self raising flour and to reduce the sugar content use stevia and sugar-free jam.

Serve with hot chocolate fudge sauce

 

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6 Comments on “Flavours from South Africa: Malva Pudding

  1. The best of best – I am SA although living in Canada for more than 20 years, and still prepare this. Yummy
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