Try These Delicious Apple Recipes - Indiana Apple Pudding and Baked Apple Doughnut Fritters

Apples are one of our favorite fruits and there seems to be no end to the ways we use. Here are some recipes for different apple treats. With apple season coming on, we will have lots of apples to use. Try this Indiana Apple Pudding which is wonderful served warm. This is a perfect fall or winter dessert. For a completely different apple treat, try these Baked Apple Doughnut Fritters.

INDIANA APPLE PUDDING

2 cups diced apples
1 cup sugar
1 egg, well beaten
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 cup chopped nuts
1 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350 degrees.

Mix together the apples and sugar; add egg. Sift together the baking soda, cinnamon, salt and flour; add to apple mixture and mix well. Stir in the vanilla and nuts. Pour mixture into an 8 x 8-inch baking pan. Bake at 350 degrees for 25 minutes.

SAUCE:

1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter or margarine
2 tbsp flour
1 cup water

Cook sauce until thick and pour over pudding as soon as it comes out of the oven. Serve warm with whipped cream or ice cream.

BAKED APPLE DOUGHNUT FRITTERS

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

Enjoy!

For more "sweets" recipes visit my blog at http://ladybugssweettreats.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Jello Dessert Recipe: No-Bake Chocolate Eclair Pudding

During the holidays and just about everyday, people are busy working, taking care of children and doing housekeeping. Many people have such a hectic schedule it is hard to find some easy to make recipes that they can use. The good news is we have just the right dessert recipe to suit just about any occasion or special event. Of course, these recipes are also great for everyday snacks and treats, whether you are feeding family or entertaining friends and associates.

The No-Bake Chocolate Eclair Pudding is an Easy to Make Jello Dessert Recipe

Many times when you are using instant pudding to make a dessert, you can cut down on the time you spend preparing the dish. You can get the unique taste of a French vanilla and graham cracker filling complimented by a quick and easy chocolate frosting. It is so simple to make that everyone will want to make their own when you take them to a holiday party. They are so easy to make that the kids can do it themselves and safe you even more time.

Jello Recipes are Easy to Adapt

You can easily adapt this simple and easy to make recipe by exchanging the instant pudding flavor you choose to use. For instance, you might like to try different pudding flavors such as chocolate, vanilla, butterscotch, or even pistachio. You may even want to try a different flavor of instant frostings. For instant, you might use vanilla, strawberry, mocha, and maybe even German chocolate frosting. It all just depends on the flavors you and your family enjoys the most.

Since the crust and toppings are already prepared, making this dessert for a holiday party could not be easier. It is alright to use simple and useful tricks like this when you are making a dessert. Whether you are making this as a quick family treat or you want to make it and take it to an office party, people will find it to be delicious. Many may ask for the recipe and others may come back for a second piece of this easy to make yet mouthwatering dessert.

Recipe for No-Bake Chocolate Eclair Pudding

What You Need

2 packages Jello French vanilla instant pudding 3.75 ounces
3 cups milk
1 package whipped topping 9 ounces
1 package graham crackers
1 prepared can or mixture of chocolate frosting

How to Make It

Line the bottom of a 13-inch glass or decorative pan with graham crackers and set aside until needed.

Using a large mixing bowl add the pudding mix and milk and mix for 2 minutes on low speed. Fold in the whipped topping until thoroughly mix together.

Pour this mixture over the graham crackers and spread evenly. Add another layer of graham crackers and then place in the refrigerator to chill for at least 15 minutes.

Remove from refrigerator and spread chocolate frosting evenly over the top. Place this dessert dish back into the refrigerator to chill for about 45 minutes to an hour before serving.

Jello puddings and gelatins are ideal for making all sorts of delicious desserts. If you are searching for a great tasting jello cake recipe, you need to visit our website to see the different types of desserts you can make with jello as well as other delicious snacks and treats.

JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!

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Chocolate Walnut Pudding

In Western culture sweetmeat is a procedure that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as sweetmeat and this from Old French desservir, "to clear the table" and "to serve." common desserts contain cakes, cookies, pastries, ice cream, and candies. Fruit may also be eaten with the dessert.

The word sweetmeat is most ordinarily used for this procedure in U.S., Canada, Australia, and Ireland, while sweet, pudding or afters may be alternative terms used in the Uk and some other common countries, along with India. In England, the term pudding might be used among the Upper and Upper-middle classes, with sweetmeat only used if the procedure consists of fruit.

Desserts Food

Desserts are often eaten with a sweetmeat spoon, intermediate in size between a teaspoon and a tablespoon.

Well you have guests arriving at your place and you have no clue to what to make for dessert. Here is a formula that takes less of your time and is very much lavish in presentation.

Ingredients: Vanilla and chocolate ice cream, walnuts, chocolate sauce, biscuits, caramel.

Take a bowl and spread a layer of crushed biscuits followed by a layer of vanilla ice cream, then put some chocolate sauce, then a layer of walnuts,then the layer of chocolate ice cream.

Keep on repeating as many layers you wish to make in repeated cycles of your choice. Once you are concluded with this put caramel on the top of it.

Put this bowl in the freezer and cut it vertically so that you see the different layers while you serve the appetizing dessert.

You can have similar dishes with using vanilla with strawberries, vanilla with mangoes...and can also have many fruits added in one...

Be as creative as you can and enjoy your ice cream before it melts...

Enjoy!

Chocolate Walnut Pudding

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Two first-rate British dessert Recipes - Sticky Toffee Pudding and Spotted Dick

Unlike many delicate cakes and desserts of European origin, the British tend to enjoy their desserts (or "afters") as sickly sweet and of real substance! Here are two recipes for some first-rate British dishes - Spotted Dick and Sticky Toffee Pudding!

Spotted Dick

Desserts Food

I have no idea why it's called this, but spotted dick remains a favourite in British families, and consist of a simple currant sponge cake soaked in Custard. Read on, and you will need:

- 50g butter

- 350g plain flour

- 3 teaspoons baking powder

- 140g suet (that's animal fat, by the way)

- 90g sugar

- 120g currants

- Zest and juice of two lemons

- 75ml milk

- 75ml cream, whipped

- Custard to serve (store bought is fine)

Preparation:

Use your fingers to grease up a pudding bowl (about 1.4 litre). Mix well the flour, suet, baking powder, sugar and currants. Melt the leftover butter and stir into the mix along with the lemon zest and juice. The zest should be fine. Mix the milk and cream separately then gently stir it in.

Pour the whole mix into the pudding basin and cover with a double layer of greaseproof paper (tracing paper?). Tie nearby the edge with a piece of string.

The pudding should be boiled, not baked. If your microwave can't steam-bake, then make sure you have a pan big enough to hold a slight boiling water and the pudding bowl. Cook for about an hour and half, production sure to check that the water hasn't boiled away (this is very important).

Serve with regular custard for a nice sloppy traditional spotted dick pudding!

Sticky Toffee Pudding:

For adult and children alike, sticky toffee pudding a family treat, but don't overdo it. You will need:

- 200g dried dates

- 250ml black tea

- 1/2 teaspoon bicarbonate of soda

- 85g unsalted butter

- 175g self-raising flour

- 1 teaspoon mixed spice

- 175g brown caster sugar

- 2 beaten eggs

For the sauce:

- 100g muscovado sugar

- 100g unsalted butter

- 150ml carton of double cream

Preparation:

Preheat the oven to mark 4, then boil the black tea with the dates. Keep boiling for about 4 minutes to soften them and stir in the bicarbonate of soda.

Cream the sugar and butter together then beat in the egg, flour and mixed spices. Fold in the dates and pour into an ovenproof dish. Throw into the oven and bake for a good 35 minutes until firm to the touch.

To make the sauce, cook the butter, sugar, and cream over a low heat until the sugar has dissolved. After a while, it should turn a nice toffee colour.

Cut the pudding into squares and top with hot sauce and a good scoop of ice cream.

Two first-rate British dessert Recipes - Sticky Toffee Pudding and Spotted Dick

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Malva Pudding - South African dessert recipe

Almost every restaurant in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not careful you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, delicious and indulgent and has to be tasted at least once on a gourmand tour of Cape Town. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its restaurant version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a traditional accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's recipe to make a dessert to effect our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than restaurant one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, almost caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover whether with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to maintain some of the sauce to serve alongside the pudding rather than letting the whole estimate soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert recipe

kirkland signature 15 piece hard anodized cuisinart chefs classic stainless 4 quart saucepan

Malva Pudding - South African sweetmeat formula

Almost every cafeteria in Cape Town has Malva Pudding on its sweetmeat menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour employer organising menus for a week of dinners for clients on walking holidays. If you're not true you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good sweetmeat choice. It is rich, appetizing and indulgent and has to be tasted at least once on a epicurean tour of Cape Town. Along with many other former South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a former accompaniment of Malvasia wine, a heavy sweetmeat wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's method to make a sweetmeat to effect our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, roughly caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat formula

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more former version of Malva Pudding, and I think it should be done once in a while, here is a method for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to support some of the sauce to serve alongside the pudding rather than letting the whole number soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat formula

lodge logic pre seasoned 15 inch cast iron skillet

Malva Pudding - South African dessert method

Almost every cafeteria in Cape Town has Malva Pudding on its sweetmeat menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour manager organising menus for a week of dinners for clients on walking holidays. If you're not particular you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good sweetmeat choice. It is rich, delicious and indulgent and has to be tasted at least once on a epicurean tour of Cape Town. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a traditional accompaniment of Malvasia wine, a heavy sweetmeat wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's formula to make a sweetmeat to corollary our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, almost caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert method

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover whether with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a formula for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to maintain some of the sauce to serve alongside the pudding rather than letting the whole amount soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert method

lodge logic pre seasoned 15 inch cast iron skillet

Malva Pudding - South African dessert method

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not meticulous you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, yummy and indulgent and has to be tasted at least once on a gourmet tour of Cape Town. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a traditional accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's recipe to make a dessert to effect our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, approximately caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert method

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to retain some of the sauce to serve alongside the pudding rather than letting the whole whole soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert method

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Malva Pudding - South African dessert formula

Almost every cafeteria in Cape Town has Malva Pudding on its sweetmeat menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour manager organising menus for a week of dinners for clients on walking holidays. If you're not specific you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good sweetmeat choice. It is rich, appetizing and indulgent and has to be tasted at least once on a gourmet tour of Cape Town. Along with many other primary South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a primary accompaniment of Malvasia wine, a heavy sweetmeat wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's formula to make a sweetmeat to effect our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, roughly caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert formula

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more primary version of Malva Pudding, and I think it should be done once in a while, here is a formula for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to hold some of the sauce to serve alongside the pudding rather than letting the whole amount soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert formula

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Malva Pudding - South African dessert recipe

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not particular you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, delicious and indulgent and has to be tasted at least once on a glutton tour of Cape Town. Along with many other original South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a original accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's recipe to make a dessert to consequent our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, practically caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more original version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to support some of the sauce to serve alongside the pudding rather than letting the whole number soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert recipe

all clad copper core 2 quart saucepan

Malva Pudding - South African dessert method

Almost every bistro in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not just you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, yummy and indulgent and has to be tasted at least once on a gourmand tour of Cape Town. Along with many other customary South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its bistro version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a customary accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's recipe to make a dessert to result our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than bistro one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, approximately caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert method

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more customary version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need whatever else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to maintain some of the sauce to serve alongside the pudding rather than letting the whole number soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert method

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Malva Pudding - South African sweetmeat recipe

Almost every cafeteria in Cape Town has Malva Pudding on its sweetmeat menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour employer organising menus for a week of dinners for clients on walking holidays. If you're not just you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good sweetmeat choice. It is rich, delicious and indulgent and has to be tasted at least once on a gourmet tour of Cape Town. Along with many other primary South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a primary accompaniment of Malvasia wine, a heavy sweetmeat wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's method to make a sweetmeat to corollary our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, almost caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover whether with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more primary version of Malva Pudding, and I think it should be done once in a while, here is a method for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need whatever else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to reserve some of the sauce to serve alongside the pudding rather than letting the whole estimate soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat recipe

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Malva Pudding - South African dessert formula

Almost every bistro in Cape Town has Malva Pudding on its sweetmeat menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not rigorous you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good sweetmeat choice. It is rich, tasty and indulgent and has to be tasted at least once on a connoisseur tour of Cape Town. Along with many other primary South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its bistro version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a primary accompaniment of Malvasia wine, a heavy sweetmeat wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's method to make a sweetmeat to follow our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than bistro one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, roughly caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert formula

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover whether with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more primary version of Malva Pudding, and I think it should be done once in a while, here is a method for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to hold some of the sauce to serve alongside the pudding rather than letting the whole number soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert formula

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Malva Pudding - South African sweetmeat method

Almost every cafeteria in Cape Town has Malva Pudding on its sweetmeat menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour manager organising menus for a week of dinners for clients on walking holidays. If you're not meticulous you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good sweetmeat choice. It is rich, tasty and indulgent and has to be tasted at least once on a gastronome tour of Cape Town. Along with many other former South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a former accompaniment of Malvasia wine, a heavy sweetmeat wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's formula to make a sweetmeat to result our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, almost caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat method

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more former version of Malva Pudding, and I think it should be done once in a while, here is a formula for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to retain some of the sauce to serve alongside the pudding rather than letting the whole whole soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat method

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Malva Pudding - South African sweetmeat recipe

Almost every restaurant in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not particular you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, appetizing and indulgent and has to be tasted at least once on a gastronome tour of Cape Town. Along with many other former South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its restaurant version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a former accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's method to make a dessert to consequent our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than restaurant one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, practically caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more former version of Malva Pudding, and I think it should be done once in a while, here is a method for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to support some of the sauce to serve alongside the pudding rather than letting the whole estimate soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat recipe

le creuset oval french oven

Malva Pudding - South African sweetmeat recipe

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not faithful you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, yummy and indulgent and has to be tasted at least once on a connoisseur tour of Cape Town. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a traditional accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's method to make a dessert to supervene our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, roughly caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a method for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to preserve some of the sauce to serve alongside the pudding rather than letting the whole number soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat recipe

calphalon unison nonstick 12 omelette pan all american 921 pressure cooker

Malva Pudding - South African dessert recipe

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour employer organising menus for a week of dinners for clients on walking holidays. If you're not careful you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, appetizing and indulgent and has to be tasted at least once on a glutton tour of Cape Town. Along with many other former South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a former accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's formula to make a dessert to succeed our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, almost caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover whether with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more former version of Malva Pudding, and I think it should be done once in a while, here is a formula for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to reserve some of the sauce to serve alongside the pudding rather than letting the whole amount soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert recipe

calphalon unison nonstick 10 piece cookware set kirkland signature 15 piece hard anodized

Malva Pudding - South African sweetmeat method

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not rigorous you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, tasty and indulgent and has to be tasted at least once on a glutton tour of Cape Town. Along with many other original South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a original accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's recipe to make a dessert to ensue our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, roughly caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat method

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover whether with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more original version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to maintain some of the sauce to serve alongside the pudding rather than letting the whole whole soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat method

circulon 2 12 piece cookware set calphalon unison nonstick 10 piece cookware set

Malva Pudding - South African dessert method

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour employer organising menus for a week of dinners for clients on walking holidays. If you're not careful you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, yummy and indulgent and has to be tasted at least once on a gourmet tour of Cape Town. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a traditional accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's formula to make a dessert to consequent our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, roughly caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert method

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a formula for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to keep some of the sauce to serve alongside the pudding rather than letting the whole estimate soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert method

circulon 2 12 piece cookware set calphalon unison nonstick 12 omelette pan

Malva Pudding - South African sweetmeat formula

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour owner organising menus for a week of dinners for clients on walking holidays. If you're not careful you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, delicious and indulgent and has to be tasted at least once on a connoisseur tour of Cape Town. Along with many other customary South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a customary accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's method to make a dessert to consequent our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, practically caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat formula

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more customary version of Malva Pudding, and I think it should be done once in a while, here is a method for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to retain some of the sauce to serve alongside the pudding rather than letting the whole amount soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat formula

calphalon unison nonstick 12 omelette pan cuisinart chef's classic 17 piece cookware set