I did it once, and I’ve done it again.
South Africa, you probably already know that I kinda dig your food, but rather than replicate the classics, I find it much more exciting to take them to another level.
First it was my bobotie pies with slow-cooked lamb shoulder, all tenderly spiced and encased in golden pastry. Now I’ve turned to the good old malva pudding – a dessert I’ve been obsessed with since trying it in Jeffreys Bay for the first time – and given it another outfit.
If I can make comparisons, malva pudding is a close cousin to sticky date pudding. Similar format, very similar texture – but I must say – it leaves the date variety at second place.
I’ve adapted a recipe from the Cellars-Hohenort’s Cape Malay Restaurant; a pudding by chef Martha Williams that may make some sticky date pudding lovers realise there’s a better pud to be had.
With a slight reduction in sugar, I’ve baked the pudding in a tart case; literally tarting it up, yet retaining that impossibly moist and luscious texture I fell in love with in South Africa and Namibia.
Malva pudding with a crispy, buttery pastry?
Yes please! Just hand me the double cream.