When the days get shorter… and the temperatures start to drop…. you just KNOW that you need to start scouring through recipe books for those thigh-hugging meltingly good baked desserts…
“A moment on the lips = lifetime on the hips”
One particular (insert adjectives of *cold*, *rainy* and *grey* here) sunday afternoon HIM and I were curled up on the couch watching DVD’s, after a wonderful bowl of warming carrot soup (see recipe link here) and my homemade bread, when I suddenly had the overwhelming yearning for some Malva Pudding.
My uncle (my dad’s brother) is well-known in our family for his Malva Pudding recipe, and although this isn’t it… it is a really good version of what is better known in South African homes as a winter warming Afrikaners pud!
According to the wacky world of wikipedia – the pud gets its name from Malvasia wine from Madeira, where the dessert and the dessert wine used to be served after the main course at Cape tables. With distinct Dutch origins, it is essentially a warm pudding made with apricot jam and presents a spongy caramelized texture.
1 cup sugar
15ml Apricot jam
1 cup flour
1 teaspoon bicarbonate of soda
pinch of salt
100ml hot water
- Beat eggs and sugar until light in colour
- Add Jam and mix well
- Sift Dry ingredients and add
- Melt butter and add to vinegar and milk
- Beat well
- Bake at 180C for 40-45min
- To make sauce, add all ingredients to a pot and melt (do not boil)
- Pour over pudding straight out of oven… (don’t be alarmed at the amount of sauce… make a few pokes into the pudding in order for the sauce to really soak in….)
- Serve warm with custard