A delicious classic South African Malva pudding recipe with ginger & pears poached in rooibos tea.
Mix up one pack of Ina Paarman Malva pudding or make a batch of the scratch recipe as per link above.
½ tsp ground ginger
1 Tbs finely chopped crystallized ginger
+ 1 Tbsp of the syrup reserved for the Malva sauce
3 large pears or 4 smaller ones, peeled and cored
500ml strong rooibos tea brewed (2 x teabags)
1 cinnamon quill
3 x star anise pods
¼ cup of sugar
Place rooibos tea, spice and sugar into a small pot and bring to a boil. Add the pears and cook for 10 minutes until soft but still holding shape. Drain and set aside.
Make the Malva according to the pack and instructions adding ½ tsp ground ginger and the crystallized ginger.
Spread in your baking dish and place the drained poached pears into the batter & cut side down to prevent the sauce pooling in the halves. Bake according to the pack or my recipe.
When heating the Malva sauce, add 1 tablespoon ginger syrup and pour over the pudding as it comes out the oven.
Serve with vanilla ice cream or custard.
The original Malva pudding with orange juice
Keywords: Malva pudding, South African dessert, pears, rooibos tea