What is Malva Pudding?

Malva Pudding is a apartment dessert similar to a cake popular in the former Dutch colonies of South Africa. It is a roast food containing mainly egg yolks, butter and apricot jam or canned. The result is a spongy, damp sweet pudding, which is most often served with cream or vanilla ice cream. It is an important aspect of South African dessert culture and is the most popular in the capital of the Cape Town of this country.

The beginnings of Malva Pudink are definitely Dutch. The Dutch colonists brought pudding to South Africa when they arrived, most in connection with the Dutch surveys of East India, in the mid -16th century. In some respects, the dessert was the taste of a home for European families that founded a colony in a hot and dry African climate. Baking was not a common technique among the native inhabitants of that time. The apricots were also easily accessible and cracked from trees every summer.

Although pudding in some iteration still exist in the Netherlands is definitely an accessory todaySouth African cuisine. Today it is popular among all inhabitants, both from South Africa and European origin. The ingredients are relatively simple and the pudding is easy for beginners of the chef.

largely, butter, eggs, flour, apricot jam, milk and splashing are the only components of the Malva pudding. The ingredients should be defeated together to form a soft dough, then poured into a baking pan and cooked until a solid and cake similar to appearance. In restaurants, the pudding is often prepared in individual baking meals or ramekinch. At home, it is more common for dessert to be cooked in the rounded pans of the cake or for bakery dishes of loaf size.

Malva Pudding has a damp, fungal texture of cream, mainly because of egg yolks and high concentration of pits. It is for this reason that food is considered to be a pudding rather than a cake. Although the pudding can be served alone, often sliced ​​onRough wedges or simply picked up in shallow bowls, many chefs decided to serve with a rich cream sauce.

It is traditional to prepare a cream sauce, often flavored with a little vanilla because the pudding ends with cooking. Once it comes out of the oven, prick the small holes at the top of the pudding at the top of the pudding and pour the heated cream sauce directly over the top. The sauce is immersed in the holes and absorbs directly into the Malva pudding when it cools. It is common to book even more sauce to drink after the last presentation.

Vanilla ice cream is a common alternative to a warm cream sauce, especially in the warmer summer months. Chefs who represent Malva Pudding ending with ice cream often add the apricot sauce brandy as a finishing touch. Glass or preserved half of the apricot are also traditional accompaniment.