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Almost every restaurant in Cape Malva pudding, in its dessert menu. And 'one of those ubiquitous dishes that we organize on the side-step diplomatically, as tour manager for a week dinner menu for guests to walk. If you are not careful you might end up with a culinary journey through Cape Malva Pudding! This does not mean that it is a good dessert choice. And 'rich, delicious and indulgent and tasted at least once in a gastronomic tour of the Cape areTown. Along with many other traditional South African dishes with a reference to the Netherlands for its origins. Actually, pretty nice cakey pudding absorbs the oven, the restaurant version of itself in a rich creamy sauce to take over a mantle of decadence, while elegant versions serve with a few apricot shirt too long.
Nobody seems to know where the sweet name came from Mallow - proposals range from a traditional accompaniment of Malvasia wine, a dessert wine heavyfor a woman named Malva make back in time.
I tried the recipe from my sister-in-law, make a dessert for our Sunday lunch followed by fried chicken and french fries. His is a version of home than a restaurant and introduced without cake soaked in cream sauce. It creates a pleasant cross between a steamed pudding cakes with a hint of apricot jam attractive, there is a positive and flavors, almost caramel overtone. Serve hottogether with vanilla and cream. Leaving the stage to pour the sauce makes it much less rich and calorific value, but it means you eat more of it!
Malva Pudding Recipe
Serves 8.6
Spoon 1 tablespoon butter
3 tablespoons apricot jam
1 egg
1 cup flour
1 teaspoon baking soda
½ cup sugar
½ cup milk
Cream together butter and sugar. Add the beaten egg and jam and beattogether. Add dry ingredients and milk alternately and stir into the mixture. Pour the batter into a round plate of buttered about 21 cm / 8 inches. Cover with a lid oo aluminum foil and bake at 180C / 375F for 30 minutes, until top is brown and a skewer comes out clean. warm with vanilla sauce and cream served.
If you want to taste the rich and the more traditional Malva Pudding, and I think should be done once in a while, here is a recipe for the sauce to soak into theexits from the oven.
Sauce
1 cup cream
4 oz / 100 g butter
½ cup sugar
60 ml of hot water
Warm together the ingredients until the butter has melted and sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in top to help the sauce soak in.
incorporated with the sauce in the Malva pudding, you need little else to accompany with the cream inside already! A farceif you want to serve with a conservative dollop of vanilla ice cream, poached apricots and a couple or a dash of cream. The other compromise is to leave some 'sauce pudding reserve, rather than the full amount of parking to serve a.
Copyright 2007 Kit Heathcock
