Last updated on Sep 18th, 2020 at 01:36 pm
September is heritage month, a unique opportunity to showcase the diversity of South African cultures
One of the tastiest ways to express our heritage is through food. South Africans are definitely flavourful and while we may differ on many issues, our love for a sweet and sticky malva pudding is not one of them.
Singer, actor and timeless dreamboat Bobby Van Jaarsveld clearly has some undiscovered talents; he shared his recipe for a delicious Malva pudding as part of the Royal baking powder heritage exchange.
Royal baking powder has challenged South African celebrities and influencers to share their favourite proudly South African recipes and tell our taste buds who you are and where you come from.
What is malva pudding?
Like the koeksisters and milk tart, malva pudding is a proudly South African dessert made to satisfy even the most discerning sweet tooth. Baked sticky and sweet and served with a creamy topping like custard or ice cream, you just can’t go wrong with a good Malva pudding.
“One of my absolute all-time favourites is my mom’s home-cooked malva pudding. The smell will always take me back to my childhood. She called it the Jan Ellis pudding,” says Bobby in an Instagram post explaining that Jan Ellis, the legendary rugby player had an infamous sweet tooth and a well-documented love for malva pudding.
Bobby Van Jaarsveld’s Malva Pudding
- 1 teaspoon baking soda
- ½ cup milk
- 2 tablespoons apricot jam
- 1 tablespoon butter
- 2 eggs
- ½ cup sugar
- 1½ cups flour
- 3 teaspoons baking powder
- pinch of salt
- 1 cup heavy cream
- 1 cup water
- 1¾ sticks (7 ounces) butter
- 1 cup sugar
- ½ teaspoon vanilla extract
• Stir the baking soda into the milk.
• Warm the jam and butter together in a jug or small saucepan to blend.
• Beat the eggs and sugar together until light and fluffy.
• Mix in the milk and jam and then fold in the dry ingredients until well
• Scrape into a 2-quart capacity ovenproof dish and bake at 350˚F for
30-35 minutes until done.
• Mix the sauce ingredients in a saucepan and bring to the boil while
• Simmer for about 3 minutes and pour the hot sauce over the pudding
as soon as it is taken from the oven.
• Loosen the edges of the pudding so that the sauce can seep into the
base. The sauce will eventually all be absorbed, even though it initially
appears that there is far too much of it!
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Recipe Courtesy of Royal Baking Powder and Bobby Van Jaarsveld