Malva Pudding

Karoo chef Tronette Dippenaar serves up dollops of country food and hospitality at the historic Matjiesfontein. Try her moreish Malva Pudding.

MalvaMakes 24

  • 2 cups sugar
  • 4 eggs
  • 25ml fine apricot jam
  • 10ml bicarbonate of soda
  • 125ml milk
  • 10ml brown vinegar
  • 2 cups cake flour
  • pinch salt

Sauce

  • 500ml cream
  • 1 cup sugar
  • 200g butter
  • ½ cup water
  • vanilla essence

Brandy Snaps

  • 50g butter
  • 50g castor sugar
  • 50g golden syrup
  • 50g cake flour

Crème Anglaise

  • 250ml milk
  • 250ml cream
  • ¼ vanilla pod
  • 75g sugar
  • 6 egg yolks

Method

  1. Preheat oven to 180°C.
  2. Cream butter and sugar. Add eggs one at a time and mix well. Add wet and dry ingredients a little at a time and mix well. Pour the batter into a muffin tin and bake at 180°C for about 15 minutes.
  3. For the sauce put all the sauce ingredients into a pot and bring to the boil. Remove the baked puddings from the tin, place on a tray and immediately spoon over the hot sauce. The puddings have a cake-like consistency and will soak up the sauce.
  4. For the brandy snaps, melt the butter, castor sugar and golden syrup together. Mix in the flour. Let the mixture cool down. It will have a dough-like consistency. Roll into balls the size of walnuts; you should be able to get 24. Put them on a baking tray lined with greaseproof paper, but space them out so they don’t run into each other. The balls will melt down again and form the disc-shaped brandy snaps. Bake until golden brown, then allow to cool.
  5. For the crème anglaise, heat milk, cream and vanilla pod. Whisk together eggs and sugar. Add milk mixture to the egg mixture. Return mixture to the pot and reheat slowly while whisking all the time. Cook the egg mixture but watch that temperature is not too high or the mixture will curdle.
  6. To assemble, pour some crème anglaise onto a plate. Place a malva pudding in the middle of the plate, put a brandy snap disc on top of the pudding and top off with a scoop of ice cream.

Wine suggestion: Soet Karoo Dessert Wine

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