Malva Pudding


Malva Pudding

I am often asked where my love (read: obsession) for food started. I have such an incredible amount of food-based memories and it’s hard to pick just one, but the memory that gives me the most joy is one involving my entire family on Sunday afternoons.

I understand that Sunday lunches are a custom in many countries, but in South Africa, we’ve perfected the art. And in particular, the Afrikaners have left their mark with what is known as Boerekos (directly translated it means Farmer’s Food). When you say the word Boerekos, the first thing I think of is intensely comforting food prepared my grandmother.

Our Sundays always involved us going to church in the mornings followed by a family lunch. As you walked through the front door the smell of onions and green beans cooking, leg of Lamb roasting and Sweet potato (Soet Patats) or Pumpkin (Pampoen) would welcome you with a warm embrace. The table would already be groaning under the weight of the amount of food already piled on top of it. Roast Chicken, Roasted Potatoes, Tastic Rice, cooked carrots, mint sauce and 2 or 3 salads would complete the main part of the meal. And I’m not exaggerating. This amount of food would lend to words like “lazy” and “slacking” being whispered, we were normally served about double this amount.

For dessert we would always have Malva Pudding (a baked pudding, almost like sticky toffee pudding), home-made custard, ice-cream and a fruity dessert, most often my grandmother’s “Gone-with-the-wind” – pudding (a pineapple-mousse type pudding), so called because it’s so light and fluffy that a stiff breeze would most certainly blow it off your plate.

South African Malva Pudding

There are very few things that bring such genuine happiness into South African homes like a proper Sunday lunch does. And the main reason for this is not because of the food, but because of the laughter and memories that are being formed around the food. I suppose it’s like that all over the world. Every person, no matter how rich or poor, has a memory that is directly related to food. Whether it is your mother giving you warm-buttered toast and tea when you felt ill or her feeding you chocolate-chip cookies and milk when you had a broken heart or laughter with friends over good pizza and ice-cold beer, everyone has a food memory.

I am always so interested in hearing others’ food memories and also always surprised when they can’t share one. These are the memories I am most attached to, probably because I am also most attached to food but because I can remember my late-mother laughing while eating Chicken Pie and the contentment my dad gets when he eats a bowl of jell-o. I urge you to take the time to think of your own food memories, it is incredibly satisfying and if you honestly don’t have any, go make them…right now!

To get an idea of how delicious South African cuisine can be, why not try this incredibly easy recipe for delicious Malva Pudding?

Malva Pudding ( I have to give FULL credit to my wonderful aunt, Elnette. She makes this for us ALL the time and she was incredibly kind to share this recipe with me and ultimately, with all of you! )
Serves 6-8

  • 2tbsn unsalted butter
  • 1 cup sugar
  • 2tbsn smooth apricot jam/preserves
  • 2tsp white vinegar
  • 2 cups flour
  • 2 cupsmilk
  • 2 eggs
  • 2tsp baking soda
  • pinch of salt

Syrup :

  • 1 cup sugar
  • 1/2 cup boiling water
  • 3/4 cup unsalted butter
  • 1tsp vanilla extract

1. Pre-heat your oven to 180°c / 356°f and grease a 20cm square pie/baking dish.
2. In a large saucepan, melt the butter, sugar, apricot jam and vinegar together until the sugar has dissolved and the mixture is smooth. Remove from the heat and allow to cool for 5 minutes. Meanwhile sift the flour.
3. Alternating, add the flour and milk until the mixture is smooth and thick.
4. Add the eggs one by one, beating well after each addition.
5. Add the baking soda and salt and beat well.
6. Pour the mixture into your prepared baking dish and bake for 30-45 minutes until the pudding is dark and baked through (a skewer inserted should come out clean).
7. In a small sauce pan, heat the syrup ingredients and cook until all the sugar has dissolved.
8. Pour the syrup over the cooked pudding and allow to stand for 10 minutes before serving with custard. (In South Africa it would be a sin to serve this with anything other than UltraMel custard but you can use any custard you can find)

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • http://www.kitchen-boy.net Kitchenboy

    This is most certainly my favourite South African pudding! I will make this when I have friends over for dinner and all of my Taiwanese friends love it!

    Looks delicious Nina! I will most certainly try your recipe.

  • http://www.blogbytina.com blogbytina!

    very cool! I want to go back in time and go to one of those sunday dinners! sounds amazing. I have never heard of this dish but it looks so delishus I will have to try it :D

    • http://www.simply-delicious-food.com Ally_R

      Tina: They really were amazing. You should try this pudding, it is SO easy and it’s incredibly tasty!

      Sarah: Thanks! I’m always wondering whether I should change it and will probably change it soon but I also like the darker background, even though it might be harder to read. So far it’s done me well so I’ll keep it for a while! :)

  • http://www.buttered-up.com Sarah

    This looks incredible. I’ve never seen it before. In fact, I’ve never even heard of it. Bookmarked! Btw, as silly as this sounds, love that I’m writing in white as opposed to everyone’s white backgrounds! Cheers!

  • http://raisinquestions.wordpress.com Jennifer (Raisin Questions)

    Wow, I can see where this pudding made for great food memories! Thanks for sharing!

  • Mags

    Oooo love Malva pud! The BEST! There are two other things that I remember loving about Sunday lunches: green beans with potatoes and onions, and rice with gravy. I would always have another, and another and another portion of each. I’ve tried, but I’m simply unable to make my own green beans taste the same as my mom’s.

  • http://rememberwhenwewereyoung.wordpress.com/ Fiona

    I added my own on my blog. Thanks for your great recipes!!!

  • Astrid

    This was simply delicious!

  • Maria

    Hi there, I tried your recipe and used baking powder instead of baking soda and the pudding was pale and awful – should I have used bicarbonate of soda? What a clot!
    thanks.

    • http://www.simply-delicious-food.com Ally_R

      Maria, I’m not sure if the baking powder would’ve made that much of a difference really. I have to tell you, this recipe gets made a few times a month by various members of my family so I know it’s not faulty. Perhaps you didn’t bake it long enough? I really can’t think of anything else that could’ve resulted in that.

  • Ryan

    AS FAR AS THE SYRUP GOES I PREFER EATING IT WITH WARM CUSTARD STRAIGHT OUT THE CARTON :)

  • Hulets

    My grandmother passed away when I was still in primary school, but I can still see and smell her cooking fudge. The desert she made most often (as it’s really cheap) is blanc mange (pardon my spelling if its wrong, I’ve only ever heard it, never seen it written) and we called it “bloumaans”. Interesting how Afrikaners twisted other languages into afrikaans.

  • Debra

    I’m going to try this pudding for a dinner party this weekend. Can you let me know if I can make it in the afternoon and then leave it to stand and then reheat in the microwave just before serving?
    Thanks

    • http://www.simply-delicious-food.com Ally_R

      Hi Debra. Yes, you can make it ahead but rather warm it in the oven before serving.

  • Monica Steyn

    Thin I’ll make a typical South African lunch this coming Sunday. Thanks for reminding me of the good time. Raleigh NC USA

  • http://Google Patricia Nyandoro

    I am visiting family in the UK and will definitely make this South African delicacy for them for Christmas day lunch. Thanks for the recipe.

  • Kathy

    This pudding is the best. I have lost my recipe book and so I went to the net and there is plenty of Malve pudding recipes. My recipe called for “Ideal Milk” for the sause and it is delich. Thank you for sharing. Tomorrow is Christmas and this is for one big family I will be making two lots. Once again many thanks.

  • http://meatballsandmilkshakes.com meatballs & milkshakes

    Yum! That looks delicious!

  • Dani

    Hi, I made a miserable attempt at making this. The recipe directs to: melt the butter, sugar, apricot jam and vinegar together until sugar is dissolved and mixture is smooth. I did this and the sugar far from dissolved, it just thickened up into a horrible hard substance that was near impossible to get out of my pan. What could I have done wrong?

  • http://simplydelicious anni jawad

    I make this recipe today first time and it so delicious deasret my husband like it more and thanks to share it

  • Caitlin

    What a delicious dessert! Certainly not a healthy option (which I tried to make myself…and it was not quite the same) but good nonetheless. Thank you so much for sharing your recipe. It’s a new favorite amongst my friends!
    -Caitlin
    http://caitlinskitchencreations.blogspot.com

    • http://simply-delicious-food.com/ Alida Ryder

      Glad you liked it Caitlin. It’s a proper South African pudding and yes, definitely not healthy, but oh-so-worth it!

  • Sharon

    This is exactly the same recipe as mine, but we call it “Heerlike tert”!!

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