Okay, I really feel dumb. I copied a recipe for South African Cape Malva Pudding. It was wonderful but I can't find the source. My hunch is I copied it from someone's blog, but there's nothing on my print-out that gives a clue. I tried a search on this site, I tried googling. I found lots of recipes, but not this specifice one. Whoever the source was had traveled in(maybe even lived in) South Africa. The intro talks about her (his?) lasting memory of this pudding. The difference in the recipe and those I google was in the number of eggs and in the glaze. Anyone recognize the description or the recipe? I found it sometime in the last month and a half.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
In search of a source
- Thread starter pam
- Start date
steve2-in-la
Well-known member
Got curious and went searching. Found the same recipe in a couple of places
This one and the link attached. Sounds interesting.
Malva Pudding
Ingredients:
1 cup flour
1 tablespoon bicarbonate of soda
1 cup sugar
1 egg
1 tablespoon apricot jam
1 tablespoon vinegar
1 tablespoon melted butter
1 cup milk.
For the sauce:
½ cup cream
½ cup milk
1 cup sugar
½ cup hot water
½ cup butter
Method:
Butter an ovenproof glass or porcelain container. Sift the flour and bicarb into a bowl and stir in the sugar. In another bowl beat the egg very well and add the other ingredients (excluding those for the sauce) one by one, beating well. Using a wooden spoon beat the wet ingredients into the dry.
Pour batter into the baking dish, cover with greased foil, greased side down, and bake in a 180°C preheated oven for 45 minutes until well risen and for another 5 minutes if not browned enough.
If not sufficiently baked the pudding won't absorb the sauce making it stodgy inside.
When almost done, heat the ingredients for the sauce making sure all the sugar and butter are melted. When the pudding is done, remove from the oven, pour over the sauce. Serve hot or at room temperature with a little cream.
http://travelblog.portfoliocollection.com/Blog/Traditional-Malva-Pudding
This one and the link attached. Sounds interesting.
Malva Pudding
Ingredients:
1 cup flour
1 tablespoon bicarbonate of soda
1 cup sugar
1 egg
1 tablespoon apricot jam
1 tablespoon vinegar
1 tablespoon melted butter
1 cup milk.
For the sauce:
½ cup cream
½ cup milk
1 cup sugar
½ cup hot water
½ cup butter
Method:
Butter an ovenproof glass or porcelain container. Sift the flour and bicarb into a bowl and stir in the sugar. In another bowl beat the egg very well and add the other ingredients (excluding those for the sauce) one by one, beating well. Using a wooden spoon beat the wet ingredients into the dry.
Pour batter into the baking dish, cover with greased foil, greased side down, and bake in a 180°C preheated oven for 45 minutes until well risen and for another 5 minutes if not browned enough.
If not sufficiently baked the pudding won't absorb the sauce making it stodgy inside.
When almost done, heat the ingredients for the sauce making sure all the sugar and butter are melted. When the pudding is done, remove from the oven, pour over the sauce. Serve hot or at room temperature with a little cream.
http://travelblog.portfoliocollection.com/Blog/Traditional-Malva-Pudding
Curiouser and Curiouser.
So, I typed in the first line: "I did some fun cooking while travelling around South Africa and a dessert I had there, called Cape Malva pudding, was forever imprinted on my taste buds." onto Google and I got a hit! So I went to the site (http://graphics8.nytimes.com/packages/flash/multimedia/TEMPLATES/GridGallery/data/20101004_potluck.xml
and I get lots of recipes with a wavy margin, my recipe is there if you scroll down, but I still don't know where it's from or whose it is. I tried the NYT archives and can't seem to find it there either. Anyone else want to try the site and tell me what I have? Incidently, I will post the recipe, because as I looked at others this one seemed much more lush (4 eggs instead of one, etc).
So, I typed in the first line: "I did some fun cooking while travelling around South Africa and a dessert I had there, called Cape Malva pudding, was forever imprinted on my taste buds." onto Google and I got a hit! So I went to the site (http://graphics8.nytimes.com/packages/flash/multimedia/TEMPLATES/GridGallery/data/20101004_potluck.xml
and I get lots of recipes with a wavy margin, my recipe is there if you scroll down, but I still don't know where it's from or whose it is. I tried the NYT archives and can't seem to find it there either. Anyone else want to try the site and tell me what I have? Incidently, I will post the recipe, because as I looked at others this one seemed much more lush (4 eggs instead of one, etc).
South African Cape Malva Pudding
This is fantastic, although I still haven't found my source. Like an English (or in this case Dutch) pudding (cake-y). Too good not to share. This does indeed get better as it sits. "The result is slightly spongy, super moist and buttery with an amazing caramelized. exterior. The sauce is thin and meant to be poured over the pudding to soak in and give it added moisture and flavor."
Pudding
1 1/2 c. flour
1 1/2 T baking soda
2 tsp baking powder
3/4 tsp salt
3 T butter, softened at room temp
1 1/2 c sugar
4 eggs, room temp
2 T red wine vinegar
3 1/2 T apricot jam
2 tsp vanilla extract
1 1/2 c milk, room temp
Sauce:
3/4 c fresh cream
1/2 c sugar
1/2 stick butter
1/3 c water
1 tsp vanilla extract
1-2 T brandy
Preheat over to 350. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside. For best results, all ingredients should be at room temp. In a stand mixer with a paddle attachment, cream together butter and sugar. With mixer running, add eggs one at a time. The add vinegar, jam, and vanilla. With mixer at low, alternate adding in 1/3 flour and 1/3 milk. Make sure that flour is incorporated, but don't over mix (which would develoop glutons in the flour). Pour into heavily greased and lightly floured Bundt pan, angel food (tube) pan or baking dish of your choice. Bake for 45 mins, longer if needed (I didn't) until cake tester comes out clean. The outside will be well carmelized. For the sauce, simply heat all the ingreients is small pan, whisking to dissolve sugar. Keep warm until you are ready to pour. If a skin forms, strain before pouring. If you are unmolding (I did) cool for about 15 minutes, run a knife around the edge if necessary and turn onto plate. (I had trouble at this point. Old bundt pan, maybe the surface was faulty, but I had trouble unmolding. The cake is so moist however, that I could just put the parts that stuck back together and no one was the wiser. Next time I'll use a tube pan). Poke holes all over the pudding with a knife, and slowly pour the sauce over all sides. You want the sauce to soak in everywhere. If you pour too quickly the sauce might puddle at the bottom. (It soaked in really well).
I do hope you're intrigued enough to try this.
This is fantastic, although I still haven't found my source. Like an English (or in this case Dutch) pudding (cake-y). Too good not to share. This does indeed get better as it sits. "The result is slightly spongy, super moist and buttery with an amazing caramelized. exterior. The sauce is thin and meant to be poured over the pudding to soak in and give it added moisture and flavor."
Pudding
1 1/2 c. flour
1 1/2 T baking soda
2 tsp baking powder
3/4 tsp salt
3 T butter, softened at room temp
1 1/2 c sugar
4 eggs, room temp
2 T red wine vinegar
3 1/2 T apricot jam
2 tsp vanilla extract
1 1/2 c milk, room temp
Sauce:
3/4 c fresh cream
1/2 c sugar
1/2 stick butter
1/3 c water
1 tsp vanilla extract
1-2 T brandy
Preheat over to 350. In a bowl, sift together the flour, baking soda, baking powder and salt. Set aside. For best results, all ingredients should be at room temp. In a stand mixer with a paddle attachment, cream together butter and sugar. With mixer running, add eggs one at a time. The add vinegar, jam, and vanilla. With mixer at low, alternate adding in 1/3 flour and 1/3 milk. Make sure that flour is incorporated, but don't over mix (which would develoop glutons in the flour). Pour into heavily greased and lightly floured Bundt pan, angel food (tube) pan or baking dish of your choice. Bake for 45 mins, longer if needed (I didn't) until cake tester comes out clean. The outside will be well carmelized. For the sauce, simply heat all the ingreients is small pan, whisking to dissolve sugar. Keep warm until you are ready to pour. If a skin forms, strain before pouring. If you are unmolding (I did) cool for about 15 minutes, run a knife around the edge if necessary and turn onto plate. (I had trouble at this point. Old bundt pan, maybe the surface was faulty, but I had trouble unmolding. The cake is so moist however, that I could just put the parts that stuck back together and no one was the wiser. Next time I'll use a tube pan). Poke holes all over the pudding with a knife, and slowly pour the sauce over all sides. You want the sauce to soak in everywhere. If you pour too quickly the sauce might puddle at the bottom. (It soaked in really well).
I do hope you're intrigued enough to try this.
Ha! I think I found it. Now come help me clean house which I should have been doing. smileys/wink.gif
http://www.aliyaleekong.com/deadly-cape-malva-pudding/#more-959
http://www.aliyaleekong.com/deadly-cape-malva-pudding/#more-959
I think your source is Aliya LeeKing - NYC. The first sentence is the same
as what you wrote. This link I have is from 2nd comment in the link that Curious used. Good job Curious, I say you get a free no clean house day!
http://www.nytimes.com/interactive/2010/10/10/magazine/potluck-recipes.html#/south_african_cape_malva_pudding-18/
as what you wrote. This link I have is from 2nd comment in the link that Curious used. Good job Curious, I say you get a free no clean house day!
http://www.nytimes.com/interactive/2010/10/10/magazine/potluck-recipes.html#/south_african_cape_malva_pudding-18/
Yummm, make this all the time, grew up on it. The one thing necessary is to use...
real jam, not preserves as is found in the States...ie "apricot jelly" is best.
Here in the Caribbean I make it and serve it with whipped (unsweetened) cream or vanilla ice cream but in colder climates wonderful thickish custard made with custard powder (Birds Eye is on but my fav which I cant get here is Cross and Blackwell custard powder).....Malva Tert is served at the buffets at Boschendal Wine Estate along with brandy snaps, guava tart, custard, floating islands, choc mousse, fruit salad and so many more delicious puds to choose from and Malva Tert ia always first choice.....
the recipe I use has only 2 eggs...this one you posted is extremely rich.....Yummm...(forget the Red Robinnnn!!!).....
None of the recipes I use, and they are mostly those from years ago, use vanilla essence which is a fav flavouring of mine, it is not authentic but would make it very, very delicious.....and ordinary malt vinegar is what we would use instead of red wine vinegar..
Well worth trying this recipe, for sure.
real jam, not preserves as is found in the States...ie "apricot jelly" is best.
Here in the Caribbean I make it and serve it with whipped (unsweetened) cream or vanilla ice cream but in colder climates wonderful thickish custard made with custard powder (Birds Eye is on but my fav which I cant get here is Cross and Blackwell custard powder).....Malva Tert is served at the buffets at Boschendal Wine Estate along with brandy snaps, guava tart, custard, floating islands, choc mousse, fruit salad and so many more delicious puds to choose from and Malva Tert ia always first choice.....
the recipe I use has only 2 eggs...this one you posted is extremely rich.....Yummm...(forget the Red Robinnnn!!!).....
None of the recipes I use, and they are mostly those from years ago, use vanilla essence which is a fav flavouring of mine, it is not authentic but would make it very, very delicious.....and ordinary malt vinegar is what we would use instead of red wine vinegar..
Well worth trying this recipe, for sure.
No, actually I quit 2 weeks and I'm now a very happy girl. Although
I'm working my you know what off getting my house back together. Oh, it was clean on the surface but I knew what was in need. I just got the massive sliding glass windows that go across the whole backside of my house cleaned this morning. I'm exhausted! But worth it because of the view that I look out at every day and night. Now, about quitting, I told them that I just could not cashier any longer. I physically could not do it but very much wanted to continue doing Apron's whenever needed. My manager said sure, put it in writing. I wrote a nice letter that I could not cashier and so on. No problem. Then Vicki asked me to do Apron's one day because she needed it off. No problem except when I got there another manager said I had to work on the register instead. Nope, I quit. What made me laugh was this 23 year old said "that's job abandonment"! I will begin receiving early SS in a couple of months so I'm not exactly concerned about my job resume. LOL Anyway, I loved doing Apron's but I'm not looking back. And also Curious, when I went to your link I didn't scroll all the way up to the top so I didn't realize it was Aliya's blog.
I'm working my you know what off getting my house back together. Oh, it was clean on the surface but I knew what was in need. I just got the massive sliding glass windows that go across the whole backside of my house cleaned this morning. I'm exhausted! But worth it because of the view that I look out at every day and night. Now, about quitting, I told them that I just could not cashier any longer. I physically could not do it but very much wanted to continue doing Apron's whenever needed. My manager said sure, put it in writing. I wrote a nice letter that I could not cashier and so on. No problem. Then Vicki asked me to do Apron's one day because she needed it off. No problem except when I got there another manager said I had to work on the register instead. Nope, I quit. What made me laugh was this 23 year old said "that's job abandonment"! I will begin receiving early SS in a couple of months so I'm not exactly concerned about my job resume. LOL Anyway, I loved doing Apron's but I'm not looking back. And also Curious, when I went to your link I didn't scroll all the way up to the top so I didn't realize it was Aliya's blog.