When I'm not doing that, I'm conceptualizing new party themes and creating fresh ideas for parties.
Some South African friends of mine sent this recipe for Malva Pudding to me a week or two ago. They call it Mulva Pudding. The name of this dessert of Cape Dutch origin, is apparently sometimes debated.
Some say it's name is derived from Malvacea wine from Madeira, which is the dessert wine that is sometimes served as dessert itself, after the main course at Cape Dutch restaurants.
In December 2006, personal chef Art Smith traveled to Oprah Winfrey's Oprah Winfrey Leadership Academy for Girls in South Africa to cook Christmas dinner for the students and staff. The biggest hit of the entire meal was Smith's Malva Pudding recipe. Smith said, according to his South African "Hospitality Ambassador", Colin Cowie - celebrity party style designer and HSN pitchman of his Colin Cowie line of products - that South African Malva Pudding was named after a woman called Malva.
It's a different type of pudding, something I'd never heard of before. It's a sweet pudding of Dutch origin, usually served hot with custard and/or ice-cream. It's made with apricot jam and has a spongy caramelized texture. I was told that you typically see it on South African restaurant dessert menus.
It's made in many different variations that I understand differ from one area to the next; some add ginger, some add brandy and dates and call it Cape Brandy Pudding - made sans the brandy is known as the Tipsy Tart.
According to my friends that sent me this recipe, this is the best Malva Pudding recipe around. The look of the consistency of Malva Pudding sort of reminds me of the look of Yorkshire puddings. Especially when you make this Malva Pudding served with heavy creme.
Mulva Pudding
(Printable Recipe)
4 ounces Softened Butter
1/2 cup Corn Syrup
1/2 cup Light Brown Sugar
1 teaspoon Vanilla Extract
3 tablespoons Smooth Apricot Jam
2 Eggs
1/2 cup Milk
Pinch of Salt
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Sauce topping:
1 Large can Unsweetened Evaporated Milk
1/2 cup Light Brown Sugar
1/4 cup Milk
1.) Preheat oven to 360 degrees.
2.) Cream butter and sugar together. Add syrup, vanilla extract, and apricot jam, and mix until a smooth paste.
3.) Add eggs and blend again until smooth. Add milk and sifted flour, baking powder, baking soda, and salt. Beat on slow speed until a good mix is obtained.
4.) Pour into an ovenproof dish and bake for approximately 1 hour, or until a knife comes out clean from the center of the mixture.
5.) With knife. slice pudding into cubes in the baking dish (this helps the sauce to absorb into the hot mixture).
6.) Combine sauce ingredients and microwave until sauce just begins to boil, while mixing intermittently.
7.) Pour sauce evenly over pudding mix.
8.) When all sauce is absorbed, pudding is ready to eat eat.
For Malva Pudding served with creme, top with fresh whipped cream to enhance the taste of the pudding. And here's an idea, serve Mini Malva Puddings instead of one, whole one - bake the pudding mixture in ramekins. Add some chocolate, and you've got yourself one of those delicious chocolate Malva Pudding recipes.
This recipe, passed to me by my South African friends, is the best Malva Pudding recipe around. Whatever name you want to call this delicious pudding, here's the recipe for it. I thought you might like to try.
Baking powder, Cook, Cream, Dessert, Food, Home, Malva Pudding, Sugar, Whipped cream: Technorati Tags
