Chocolate Mousse

October 25th, 2009 | Posted by admin

Almost every restaurant in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one on the side-step diplomatically, as a tour manager to organize dinner menus for a week for customers traveling on tourism. If you are not careful, you could end up with a culinary journey through Cape Malva pudding! That's not to say that it is not a good choice for dessert. It is rich, delicious and indulgent, and tasted at least once on a gourmet tour of Cape will beCity. Along with many other traditional South African dishes, there is an allusion to the Netherlands for its origins. Basically a very cozy baked cakey pudding, the restaurant draws version carried in a creamy sauce on a mantle of decadence, while its elegant versions with a few poached apricots alongside too.

Nobody seems to know where the name comes from Malva Pudding – Proposals range from a traditional accompaniment of Malvasia, a heavy dessert wine,to a woman named Malva make it back in the mists of time.

I've tried, my sister-in-law's recipe for a dessert to follow our Sunday lunch, roast chicken and fried potatoes. Since a home version as a restaurant and gives details of the cake without pouring it into the creamy sauce. It produces a calming cross between steamed pudding and cake, with a reference to the enticing apricot jam that flavors and a pleasant, almost caramel overtone. It is served warmwith vanilla sauce and whipped cream together. If one leaves the stage of pouring it with the sauce makes it much less rich and calorific value, but means that you can eat a lot, more of them!

Malva Pudding Recipe

6-8 servings

1 heaping tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon baking soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten eggs and jam and beattogether. Add the dry ingredients and milk alternately and stir into the mixture. Pour batter into a greased round dish, about 21cm / 8 inches. Cover with either a lid or aluminum foil and bake at 180C / 375f for 30 minutes, until the top is brown and a skewer comes out clean. Serve warm with vanilla sauce and whipped cream.

If you want to try the rich and the more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to soak it in asonce it from the oven.

Sauce

1 cup cream

4 oz / 100g butter

½ cup sugar

60 ml hot water

Warm the ingredients until the butter has melted and the sugar dissolved, and over the pudding as it comes out of the oven. You can prick holes in the top of the sauce to enjoy using

Included with the sauce in the Malva pudding, you hardly need anything to accompany it, the cream is already inside! OnlyTo the bill, although you also like to serve him with a conservative dose of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to allow some of the reserve next to the pudding sauce, instead of soaking the entire amount serve in.

Copyright 2007 Kit Heathcock

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