This pudding should actually be called ‘death by malva pudding’, or butter because that is exactly what it is.
I discovered it when it was served at a friends supper last year and I immediately recognized it as the best version I had ever tasted.
A very looog story about tracking the recipe down over a period of about 6 months which was made by the friend’s friend. So I got the number, the phone got stolen, time passes, start again, only in a hard copy, not a digital version (I mean who faxes), physically collect the hard copy and place on the ‘to blog’ folder then wait for the right occasion.
Last Sundays farewell lunch for my friend out from Michigan was just that. Quintessentially South African, it was the perfect ending to a full on feast for 12 people, that was supposed to not be about the food, and then ended up being all about the food.
I then took a perfectly good recipe and felt the urge to add a twist. As I like to do.
I substituted the water for orange juice which gave it a wonderful citrus flavour note.
It’s the Boschendal Restaurant malva pudding recipe and this is how it goes:
what you need to make and potentially induce cardiac arrest (I am warning you).
- 1 cup sugar
- 1 egg
- 1 TBS smooth apricot jam
- 1 cup flour
- 1 tsp baking soda / bicarb
- pich of salt
- 1 tsp butter (wait, its coming)
- 1 tsp vinegar
- 1 cup milk
- 1 cup cream (here we go)
- 150gm butter (I told you)
- 1 cup sugar (its all bad)
- 1/2 cup orange juice (original recipe is hot water)
How to make this killer pudding:
- preheat the oven to 180 C (350F)
- beat the egg, sugar and jam with an electric mixer on high for about 5 minutes
- in a separate bowl sift the flour and bicarb of soda
- melt the butter in the microwave and then add the vinegar
- whilst the mixer is still going alternate between adding the flour and the milk in parts until it’s well combined
- add the butter and vinegar mixture
- empty the batter into a greased baking dish aprox 20cm in diameter (glass pyrex or ceramic works well)
- cover with foil and bake for 45 mins (I doubled the recipe so found it needed a bit longer)
- The pudding is ready when it has an even golden brown colour over the top, bake a bit longer if it is still pale in the middle
- melt all the sauce ingredients in a pot on the stove and pour this over the pudding as soon as it comes out the oven
Don’t worry if it looks like it is literally drowning, it will seep in. The pudding is basically a sponge for the sauce.
I wanted to add a shot or two of Cointreau or brandy but didn’t have any on hand. I think Captain Morgan Spiced Gold Rum would also work quite well, but sadly my bottle was on loan to ‘The Smoking Shed’ for some exciting recipe development on our trout.
The compliments flowed, and it got compared to and spoken of as better than mom and grans malva pudding etcetera.
It’s so decadent I had to pass the leftovers on as soon as possible.