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Winter Pudding 2


 

 

 

 

 

Malva Pudding

A sweet pudding of Dutch origin (but this is debated heavily but those working in the kitchen!) , Malva Pudding is usually served hot with custard or ice-cream. Made with apricot jam, this typical South African dessert has a spongy, caramelised texture.

Serves 8

Malva Pudding

1/2 cup (125ml) sugar

1 extra-large egg

1 Tbsp (15ml) vinegar

1 Tbsp (15ml) smooth apricot jam

1 cup (250ml) flour

1 tsp baking powder

pinch of salt

1 1/2 tsp (7ml) bicarbonate of soda

1 cup (250ml) milk

Syrup

1 cup (250ml) sugar

1/2 cup (125ml) boiling water

1 cup (250ml) cream

2 Tbsp (30g) butter

1 tsp (5ml) vanilla essence

 

1. Preheat the oven to 160°C and butter an oven-proof dish (with a volume of 2.75 litre)

2. Beat sugar and egg together until creamy

3. Add vinegar and apricot jam and beat well

4. Sift flour, baking powder and salt together, mix into sugar/egg mixture

5. Mix the bicarbonate of soda with milk, stir this into the mixture

6. Pour into the prepared baking dish and bake for 45 – 60 minutes until cooked through

7. Prepare the syrup shortly before removing the pudding from the oven

8. Heat sugar, water, cream and butter, while stirring, until the sugar has dissolved

9. Boil together for 5 minutes, add vanilla and pour the boiling syrup over the pudding as soon as you remove it from the oven

10. You can return the pudding to the oven for about 5 – 10 minutes

11. Serve with cream, custard or ice cream

I love serving it with warm custard as the warmth just seems to last longer. And a generous dollop of fresh cream to go with the custard is a personal favorite of mine!

 

 

 

 

 
5 Comments

Posted by on 15/06/2012 in Food

 

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Winter Pudding 1


 

 

 

 

 

This is great served warm.

 

Pumpkin Fritters with Amarula Cream

Pumpkin fritters are traditionally served with the main course … but many people say it’s so good, it can be served as pudding instead.  The following recipe was prepared as a dessert by the South African Barbeque Team at the 2000 World Barbeque Championships in Tennessee.  It appeared in the Citizen newspaper and is originally from Lannice Snyman’s book, Rainbow Cuisine

Makes 10 – 12 … 5 – 6 servings

Fritter

500g skinned, pipless pumpkin, cut into cubes

salt

1 egg, lightly beaten

180ml cake flour

5ml baking powder

1ml cinnamon

1ml ground mace

oil for deep-frying

lemon wedges for squeezing

 

Cinnamon Sugar

125ml sugar

10ml cinnamon

Syrup

125ml brown sugar

125ml water

5ml cornflour

Amarula Cream

250ml cream

60ml Amarula liqueur (for non South Africans use any thick liqueur which has a creamy base)

 

1. Cook the pumpkin in a covered pot with a little water and salt – drain well and mash with the egg, flour, baking powder, cinnamon and mace

2. Heat a little oil in a heavy frying pan and drop in spoonfuls of the mixture and fry until golden on both sides

3. Another way to cook them is to deep-fry – they will puff up even more

4. Drain well on a wad of kitchen paper and serve as suggested below, with cinnamon sugar, syrup and Amarula whipped cream

Cinnamon Sugar

Mix together the cinnamon and sugar in a small bowl

Syrup

Combine brown sugar, water and cornflour in a pot and bring to boil slowly, stirring constantly until the sugar dissolved.  Boil briskly until the mixture becomes syrupy

Amarula Cream

Whip the cream stiffly.  Fold in the liqueur (use any cream liqueur if preferred)

 

To Serve

Dip the hot fritters into the syrup.  Pile them in a bowl, sprinkle generously with the cinnamon sugar and serve with the Amarula cream and lemon wedges for squeezing

 

 
11 Comments

Posted by on 14/06/2012 in Food

 

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