Fired up and Cooking Amarula Malva Pudding on RSG
Malva pudding must be South Africa’s most favorite dessert. Actually a winter dessert, but any full-blooded South African, will eat Malva Pudding year in and year out.Another typically south African activity is camping and today my guest blogger on RSG, Linda Roets from Fired-up Cooking shares one of her favorite camp-out desserts with us.
Malva pudding is incredibly rich and with about 1 cup butter and and 1 cup cream in the recipe, I can literally feel the pile-up of kilojoules on my hips and thighs.
Well, if you thought this was bad, stop reading, because from here on, it gets worse. Linda has taken this pudding to new heights(or lows, depends from which end you’re looking). In stead of normal cream, she used Amarula liqueur. Oh dear, yes I can see you shaking your head in disbelief, but hey, at least try it once. She said you will be hooked after just once…
Malva is Afrikaans for marshmallow, which describes the pudding well – light and spongy and every home has a favourite recipe, passed down through the family, and nearly every restaruant in SA will have a malva pudding on the dessert menu.
This recipe has two twists – it’s baked over the braai coals (although I suspect that’s how it was made originally, by SA’s first caravaners – the Voortrekkers), and the rich creamy sauce is made with Amarula. It is easy to make, and quite delicious, and is just as easy to bake in the oven (bake at 180 deg C until golden brown, before pouring the sauce over whilst still hot).
Linda Roets – Fired-up Cooking SA
Here is what she says about herself:
“I am a wife, mom and ouma who also works full-time in the finance department of a boys’ high school – this makes me a very busy woman. My husband and I love camping, and our hobby is cooking everything we
eat while camping over a fire, from baked eggs, to pizza, to chocolate cake, to Amarula Malva pudding (these camp-fire recipes and plenty more can be found on my blog www.firedupcookingsa.com)
I started blogging about 2 years ago, and absolutely love it, really wish I could blog full-time. My blog has brought many rewards, like new friends, and discovering hidden talents in myself. Most rewarding is that I was invited to write a monthly column called ‘Camping Chat’ for “The Caravan and Outdoor Life” magazine, which I have done for nearly two years now, and for the past year, I have been writing their
‘Cook Out’ articles as well – it is challenging and exciting to develop, cook and photograph the dishes for a cookery article in a national magazine each month.
I firmly believe anything can be cooked over an open fire, after all, that’s how the Voortrekkers cooked, and I am descended from good Voortrekker stock! My favourite camp-fire food is bread, and in the
latest issue of the Caravan magazine you’ll find my recipes for Spinach and Feta bread-rolls and Pecan-Caramel buns.
Future plans are to continue to develop my blog and writing skills until I am able to write the camp-fire cook-book which is in my head at the moment.”
Amarula Malva Pudding
125 ml white sugar
25 ml (1½ Tbsp apricot jam -any jam, or even syrup, will work)
250 ml cake flour
5 ml baking powder
Pinch of salt
5 ml bicarbonate of soda
250 ml milk
With a wire whisk or egg beater, beat together the sugar and eggs. You want the mixture to creamy and pale, so be patient and beat it for as long as it takes. This step ensures a light, fluffy pudding and is very much worth the effort!
Add the jam, flour, baking powder and salt and stir until blended
Mix the bicarb with the milk and quickly mix it in with the batter. Pour the batter into the small cast-iron baking pot that has been sprayed with Spray ‘n Cook or buttered out, cover with the lid and place over moderate coals. Pile some hot coals onto the lid of the pot and bake for about an hour. Remove the coals carefully, otherwise you end up with ash in your pudding. The pudding is done when a sharp knife or skewer inserted in the middle comes out clean.
Whilst the pudding is baking, make the syrup. Remove the pudding from the fire, and using a fork, poke holes in the top of the dessert, then slowly pour over the syrup, giving it time to absorb – it will seem like too much syrup, but trust me, it isn’t, so stick to the recipe; it works and is delicious!
60 ml butter
250 ml sugar
125 ml boiling water
250 ml Amarula( creamy liqueur)
Pinch of salt
Melt the butter in a pot over the fire, add all the other ingredients and allow to slowly heat through. Do not boil the sauce. Slowly pour the sauce over the pudding, allowing it soak in thoroughly and serve with cream or custard.
My other Malva Pudding recipes
If you want to hear me speak about Fired-up Cooking, tune in to RSG 100-104 FM or listen online here!