If you’ve never made a traditional Malva Pudding before, it can be quite daunting. Every South African has a unique way of making it – either a recipe that’s been passed down through generations in the family or a bakery’s signature dessert. The standard is sky high to meet! We’ve taken a traditional recipe and put our own braai spin on it. Our version is an easy, one-pot dessert using (wait for it) beer!
For the Malva Pudding
80 ml cake wheat flour
7,5 ml butter (or 1,5 teaspoon)
½ teaspoon butter or non-stick spray for greasing your pot
60 ml sugar
1 heaped teaspoon apricot jam
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon oil
45 ml beer of your choice
Pinch of salt
For the sauce
125 ml of fresh cream
60 ml butter
125 ml sugar
60 ml boiling water
- Light your fire. It will take a while for the coals to be ready, so get it going before you start mixing your ingredients together. If you’re using a gas braai, preheat your braai to 180° C. Keep the lid of your braai closed to not lose the heat.
- Grease your Quarter Potjiewith butter or non-stick spray. If you’re using your pot for the first time, remember to burn it in before use. Check out how with our Prep, clean and care for your potjie blog.
- In a foil roasting tray, or small pan, start melting apricot jam on your braai.
- If you’re butter came straight from the fridge, measure out how much you need and soften it slightly on your braai. Cream butter and sugar together in your pot with a spoon.
- Add the rest of your ingredients, with your melted apricot jam, and mix thoroughly.
- If you're using a charcoal braai, make sure to spread out the coals before positioning your pot. An open fire is extremely hot, much hotter than an oven with regulated heat. We recommend putting your pot on the grid of your braai rather than directly in the coals – you can put one small piece of coal on top of the potjie's lid.
- Close the lid of your braai and keep it closed for at least 20 minutes before you peek.
- If you’re using a gas braai, we suggest putting your pot in the middle of your firebox. Make sure the burner directly under your pot is on the lowest setting, with your outside burners on medium-high heat.
- Bake for 35-40 minutes. Because the pot is quite deep, it takes some time to bake.
- About 10 minutes before your pudding is ready, start making your sauce.
- Add sugar and butter to a pan and melt.
- Once melted, add water and cream and simmer for 5 minutes.
- Test if your pudding is cooked with a toothpick. If the toothpick comes out clean, it is ready.
- Remove from the heat and drizzle with your sauce. The more sauce you add, the sweeter it will be. We suggest adding 3-4 tablespoons of sauce.
- Serve immediately with ice cream or fresh cream.
MEGAMASTER RECIPE TIPS
Spoon your sauce into a small jug for guests to add more to their portion if they want to.
Have more guests coming over? Have each person/ couple make their own malva pudding. Make it a competition and let them be creative with extra toppings.
Add crunch to your Malva with chopped, or candied, nuts.