{"id":240,"date":"2020-02-03T14:40:47","date_gmt":"2020-02-03T14:40:47","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=240"},"modified":"2023-11-16T09:29:46","modified_gmt":"2023-11-16T07:29:46","slug":"malva-pudding","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/02\/03\/malva-pudding\/","title":{"rendered":"Malva Pudding"},"content":{"rendered":"
\n

\u201cLife is uncertain. Eat dessert first.\u201d <\/em><\/p>\n

~ Ernestine Ulmer ~<\/em><\/p>\n<\/blockquote>\n

Malva must mean “lekker”<\/em><\/h4>\n

I am actually not a dessert person. If there is a choice I will rather eat a starter and a big main course and skip the dessert. But I certainly have some friends and family who will definitely eat dessert first if given a choice! My favourite dessert is probably Affogato<\/a> – a shot of espresso over a scoop of ice-cream. But my “eat dessert first” daughter has two favourites: Cr\u00e8me Br\u00fbl\u00e9e in summer and Malva Pudding in winter. Not even my Apple Tart<\/a> can take over the place Malva Pudding has in her heart! What the “malva” actually means is not quite clear. The Afrikaans word for marshmallow has the word “malva” in it, but marshmallows are not an ingredient in Malva Pudding. I used to tell my children that “malva” must mean “lekker” – delicious!<\/p>\n

 <\/p>\n

Proudly South African<\/h4>\n

Malva Pudding doesn’t appear in my oldest edition of “Kook en Geniet<\/a>” (an Afrikaans cook book first published in 1951). It became popular in the 80s and 90s and is still on many a South African restaurant menu. The combination of apricot jam, brown sugar and vinegar gives it deep caramel flavour and because the main raising agent is bicarbonate of soda, the texture is spongy and light. Of course the crowning glory of any Malva Pudding is the sauce – made with butter, cream and sugar – and the fact that it drenches that spongy crumb in sweet deliciousness. And she says she’s not a dessert person I hear you say!! When I was taking the photos for this post I had one teaspoon of the stuff and I will happily give up a potato for this!<\/p>\n

 <\/p>\n

A lost treasure<\/h4>\n

The Malva Pudding recipe I use, was a discovery on a Food24<\/a> site in 2010. This was the year South Africa hosted the Soccer World Cup and every school event had South Africa<\/strong><\/em> as a theme. So I searched the internet and found this winner and was immediately asked to share it by parents eating the pudding at a school event. Unfortunately, I never saved the original website and now I cannot find the exact recipe online anymore. Luckily I had typed it up and found a copy on my computer.<\/p>\n

 <\/p>\n

<\/div>
\n\t
\"Malva<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Malva Pudding<\/h2>\n
<\/div>\n
Baked dessert with apricot jam and a sweet, buttery sauce<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>South African<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Melby's Post (Adapted from Food24.com)<\/span><\/div>\n\n\n

Ingredients<\/h3>