Almost all restaurants in Cape Town has Malva Pudding on its dessert menu. And 'one of those ubiquitous dishes that one side diplomatic step, as tour manager for organizing dinner menus for a week for customers traveling on tourism . If you are not careful, you could end up with a culinary journey through Cape Malva pudding! That's not to say that it is a good choice for dessert. And 'rich, delicious and indulgent and has to be sampled at least once on aGourmet Tour of Cape Town. Along with many other traditional dishes of South Africa, it alludes to the Netherlands for its origins. Basically a very warm cakey pudding from the oven, the restaurant draws version brings in a creamy sauce on a mantle of decadence, while its elegant versions with a few poached apricots alongside too.
Nobody seems to know where the name comes from Malva Pudding - The proposals range from a traditional accompaniment of Malvasia winea heavy dessert wine, creating the back of a woman named Malva in the mists of time.
I tried, my sister-in-law recipe for a dessert to follow our Sunday dinner, roast chicken and fried potatoes. Since a version of the house as a restaurant and provides details of the cake, without pay in a creamy sauce. Produces a cross between the calm and sweet steamed pudding, with a reference to that enticing flavors of apricot jam and a pleasant, almostCaramel overtone. E 'served warm with vanilla sauce and whipped cream. If you leave the stage of casting with the sauce makes it a lot less rich and calorific value, but it means that you can eat a lot more of them!
Malva Pudding Recipe
6-8 servings
1 heaping tablespoon butter
3 heaped tablespoons apricot jam
1 egg
1 cup flour
1 teaspoon baking soda
½ cup sugar
½ cup milk
Cream together butter and sugar. Addthe beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour batter into a greased round dish, about 21 centimeters / 8 inches. Cover with a lid or a foil and bake at 180C / 375f for 30 minutes, until top is brown and a skewer comes out clean. Serve warm with vanilla sauce and whipped cream.
If you want to try the rich and the more traditional Malva Pudding, and I think that should be done once in a while, here's a recipe forthe sauce to soak in as it exits the oven.
Salsa
1 cup heavy cream
4 oz / 100 g butter
½ cup sugar
60 ml of hot water
Heat the ingredients until the butter has melted and sugar dissolved, and over the pudding as it comes out of the oven. You can prick holes in the top of the sauce to enjoy
Included with the sauce Malva pudding, is almost need something to accompany, is already the creaminside! Waiting until you are happy to serve, perhaps a conservative party of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to allow some of the reserve next to the pudding sauce, rather than the entire amount used to soak in.
Copyright 2007 Kit pheasant
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