Almost every restaurant in Cape Malva pudding, is on its dessert menu. 'S one of those dishes that every one must avoid the diplomatic organization of the tour manager menu for a week for customers to walk to dinner on Sundays. If you're not careful you might end up with a gastronomic tour of Cape Malva pudding! This does not mean that it is a good dessert choice. He is rich, delicious and indulgent and has to be tasted at least once aGourmet Tour of Cape Town. Along with many other traditional dishes of South Africa gives a nod to the Netherlands for its origins. Basically a very warm cakey pudding in the oven, the version of the restaurant is nestled in a creamy sauce on a mantle of decadence to make, while elegant versions serve with a couple of apricots poached too long.
Nobody seems to know where does the name Malva pudding - range of proposals from a traditional accompaniment of Malvasia winea heavy dessert wine, to create a woman named Malva back in the mists of time.
I tried my sister-in-law's recipe for sweet potato follow with our Sunday lunch of roast chicken and roast. His is a version of home rather than restaurant and illustrates the cake without soaking in cream sauce. You create a nice cross between steamed pudding and cake, with a hint of apricot jam enticing that she and a pleasant aroma, almostcaramel overtone. Serve warm with vanilla sauce and cream together. Leaving the stage of impregnation with the sauce makes it much less rich and calorific value, but it means you eat more of it!
Malva Pudding Recipe
For 6-8
1 heaping tablespoon butter
3 tablespoons apricot jam
1 egg
1 cup flour
1 teaspoon baking soda
½ cup sugar
½ cup milk
Cream together butter and sugar. Addthe beaten egg and jam and beat together. Add dry ingredients and milk alternately and stir into the mixture. Put the dough into a round baking pan about 21 cm / 8 inches. Cover with lid or foil or aluminum and bake at 180C / 375F for 30 minutes, until top is brown and a skewer comes out clean. warm with vanilla sauce and serve.
If you want to taste the rich and the more traditional version of Malva Pudding, and I think it should be done once in a while, here's a recipe forThe sauce, take off to do it just comes out of the oven.
Sauce
1 cup heavy cream
4 oz / 100 g of butter
½ cup sugar
60 ml of hot water
Warm together the ingredients until the butter has melted and sugar dissolved and pour over the pudding as it comes out of the oven. You can drill holes in the top for the sauce to soak in
incorporated with the sauce in the Malva pudding, you almost need something to accompany the cream is alreadyin! Appearance only when, as you might serve with a dollop of vanilla ice cream conservator, or a pair of poached apricots and a dash of cream. The compromise other parts of the sauce to be served in addition to the reserve pudding, rather than the full amount to soak
Copyright 2007 Kit Heathcock
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