COFFEE – MALVA PUDDING

"According to Wikipedia, Malva pudding is a sweet pudding of Afrikaner origin. Well I can't say that I have an Afrikaner bone in my body, but I am proudly South African. So here is my take on one of South Africa's traditional puddings. I have left out the Apricot jam and jazzed it up with some coffee. If you are looking for a more Traditional recipe, see the Huletts® Website for "Grandma's Malva Pudding" recipe, enjoy"

3 EGGS
½ CUP CASTER SUGAR

25 G BUTTER, DICED

4 HEAPED DSP (±100 G) CORN FLOUR
4 HEAPED DSP (±100 G) SELF RAISING FLOUR
1 TSP BICARBONATE OF SODA
¼ CUP BREWED COFFEE, GOOD QUALITY
1 TSP VANILLA ESSENCE / EXTRACT

SAUCE:

¾ CUP BROWN OR DEMERARA SUGAR

1 CUP BREWED COFFEE, GOOD QUALITY
60 G BUTTER

PREPARATION: Preheat the oven to 180°C. Beat the eggs and the caster sugar well, till light and fluffy. Add the diced butter and beat, the egg mixture should start to lose some volume now, but not to worry. Slowly sieve in 3 heaped dessert spoons of the corn flour and the self raising flour, add the bicarbonate of soda and beat well. Next, add the brewed coffee and vanilla essence to the mixture and mix, the mixture should be quite runny at this stage (almost like pancake batter). Now spoon in the last of the corn flour (1 heaped dsp) and the self raising flour (1 heaped dsp), beat the mixture well to aerate and thicken the batter; don’t stress if the mixture seems a little runny still, this is normal.

Grease a 23 cm square, by at least 4.5 cm high ceramic or glass baking dish and pour in the batter. Place in the oven and immediately reduce the heat to 160°C. Bake for 30 minutes and then turn the heat back up to 180°C and bake for 10 minutes. While the Malva pudding is baking for the last 10 minutes, start making the syrup. Place the brown sugar, coffee and butter in a small saucepan and bring to a boil, gently for 5 minutes then remove from the stove.

Once the Malva pudding is finished baking, remove from the oven and run a sharp knife along the sides of the dish, loosening the cake. Also give the Malva pudding a couple of thin pokes with the knife so that it will easily absorb the syrup. Pour the syrup over the Malva pudding, while it is still hot and leave it to stand for about 30 minutes to absorb the syrup (You may have to run the knife along the edges of the Malva pudding a couple more times while it is covered with the syrup to aid the process). For variation, you could add a couple of tots of your favourite brandy to the syrup, just before you pour it over the Malva pudding.


Malva Pudding

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COFFEE - MALVA PUDDING