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SOUTH AFRICAN CUISINE

South African Malva Pudding Mini Cakes with Cream Sauce | All ...


South African cuisine includes both cookery practiced by indigenous people of Africa such as the Sotho- and Nguni-speaking people, and different styles of cookery that emerged from several waves of immigration introduced during the colonial period.[citation needed] The colonial influences include that of white European people of mostly Dutch, German, French and British descent and their Indo-Asian slaves or servants. The latter includes the cuisine of the "Cape Malay" people, which has many characteristics of Indonesia.

MALVA PUDDING, SOUTH AFRICAN BAKED DESSERT


READY IN: 1hr 10mins
SERVES: 4-6

THE PUDDING
  • 6 1⁄2 ounces sugar (3/4 cup, 200 ml, or 180 g)
  • 2 large eggs
  • 1 tablespoon apricot jam
  • 5 ounces all-purpose flour (150 g)
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 tablespoon butter (a generous tablespoon)
  • 1 teaspoon vinegar
  • 1⁄3 cup milk
  • FOR THE SAUCE
  • 3⁄4 cup fresh cream (200 ml)
  • 3 1⁄2 ounces butter (100 g)
  • 3 -5 ounces sugar (90 - 150 g)
  • 1⁄3 cup hot water (90 ml)
  • 2 teaspoons vanilla essence
DIRECTIONS
  1. Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
  2. Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
  3. Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
  4. Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
  5. Sieve, or simply mix together: the flour, soda and salt.
  6. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
  7. Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
  8. In a pot, melt together the ingredients for the sauce, and stir well.
  9. Pour it over the pudding as soon as it comes out of the oven.
  10. Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.

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