MALVA PUDDING
Malva pudding is a firm favourite in Afrikaans to Malay, Indian and African households.
And whenever you eat at a so-called South-African restaurant, malva pudding will be on the menu.
This malva pudding is not as rich and sweet as the original type, but flavoursome Carmien creamy vanilla rooibos makes it twice as nice as the original one.
Serve with the easy home-made ice-cream (see recipe).
Recipe developed and tested by Carmen Niehaus
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BATTER
1 egg
80 ml (1/3 c) sugar
250 ml (1 c) cake flour
5 ml (1 t) baking powder
3 ml (3/4 t) bicarbonate of soda
1 ml (1/4 t) salt
30 ml (2 T) smooth apricot jam
250 ml (1 c) buttermilk
15 ml (1 T) vinegar
SYRUP
80 ml (1/3 c) sugar
2 bags Carmien creamy vanilla rooibos tea
250 ml (1 c) full-cream milk
60 g butter
1. Preheat the oven to 180°C.
2. Grease a medium ovenproof dish or 6 smaller ovenproof dishes (or ovenproof tea cups) with non-stick cooking spray.
BATTER
1. Beat the egg and sugar till thoroughly mixed.
2. Sift the dry ingredients directly into the egg mixture and mix.
3. Stir in the jam, buttermilk and vinegar and mix until the batter is smooth.
4. Spoon into the prepared dish(es) or cups.
5. Bake for about 30 minutes or until a testing skrewer comes out clean.
SYRUP
1. In the meantime, place the sugar, tea bags and milk in saucepan.
2. Slowly bring to the boil, stir till the sugar has dissolved and simmer for 5 minutes.
3. Squeeze out the liquid from the tea bags and remove the bags.
4. Add the butter and mix till melted.
5. Pour the hot syrup over the puddings as soon as it comes out of the oven.
6. Serve with ice-cream (see recipe for easy home-made ice-cream)
Serves 6
Preparation time: 15 min
Baking time: 30 min