South African Dessert: Malva Pudding

Generations of people have been enchanted by the delicious sensation of the Malva Pudding dessert, which has evolved into a vital component of regional culinary customs and social events. When we investigate the origins of this delicious treat, we learn about a fascinating journey that crosses nations and historical periods and results in a dessert that stands for celebration, community, and the ability to appreciate life's small pleasures. 

The origins of Malva Pudding can be traced to traditional Dutch cookery, wherein comparable puddings were prepared to utilise less expensive recipes found in colony kitchens. Originally made with wheat, sugar, eggs, and milk, the dish was a simple dessert. The distinctively sweet dessert we know today was created throughout time as local ingredients and influences from various cultures were added. The traditional Malva Pudding was given a variety of new ingredients as a result of the mingling of cultures and cuisines, which improved the flavour and complexity of the dish. For example, adding apricot jam and a sweet syrupy sauce increased the dish's sweetness.

Preparation Time

1 hour and 5 minutes.

Ingredients

For The Pudding:

Vinegar 

Milk

Granulated sugar

Apricot jam

Baking soda

Flour

Egg

Unsalted butter

For The Sauce:

Granulated sugar

Heavy cream

Hot water

Unsalted butter

Preparation

• Grease a medium-sized baking dish and preheat the oven as well.
• Whisk the flour, sugar and baking soda in a mixing bowl.
• Beat the egg, add the apricot jam, butter and vinegar and mix them.
• Add the milk and stir until the mixture is smooth.
• Bake in the preheated oven for about 40 minutes until the pudding is golden brown.
• Prepare the sauce in a pan by adding the heavy cream, butter, sugar and hot water together.
• Bring to a boil and stir gradually for the sugar to dissolve and remove from heat.
• Take the pudding from the oven; make several holes at the top using a fork.
• Pour the hot sauce over the pudding onto the whole surface.
• All it to cool for some minutes and serve.