We checked in with one of our favourite Rhinos Rugby Coaches for the Rugby Tens Championship and asked him what his favourite dessert is….. well, the good old traditional Malva Pudding is right at the top of his list. This nostalgic recipe will never go out of fashion and will always keep a special place is most South Africans hearts!
MALVA PUDDING
Preparation Time: 10 Minutes
Cook Time: 45-60 minutes
Serves: Serves 6 – 8
INGREDIENTS:
- 375ml milk
- 30ml butter or margarine
- 15ml smooth apricot jam
- 15ml white vinegar
- 60g butter or margarine, softened
- 200ml (160 g) sugar
- 375ml (210 g) Snowflake cake flour
- 10ml baking powder
- 5ml bicarbonate of soda
- 3ml salt
- 2 extra-large eggs
CARAMEL SAUCE
- 250ml evaporated milk
- 100ml (80 g) sugar
- 60g butter or margarine
- 5ml caramel or vanilla essence
METHOD:
- Place milk, 30 ml butter and jam in a small, heavy-based saucepan. Stir over low heat until butter and jam have melted. Remove from heat and add vinegar.
- Cream 60 g butter and sugar together, add eggs, one at a time, beating well after each addition until light and creamy.
- Sift flour, baking powder, bicarbonate of soda and salt together. Add, alternately with milk mixture, to egg mixture. Pour into a large, greased ovenproof dish or individual dishes and bake in a preheated oven at 180 °C for 45 – 60 minutes.
- Sauce: Combine milk, sugar and butter in a small, heavy based saucepan. Bring to boil and simmer for about 3 minutes. Remove from heat and add essence. Remove pudding from oven, prick the top and pour sauce over. Serve immediately.
If you want to add a real South African twist, replace 125ml of evaporated milk with Amarula – totally AMAZING results!!
