Amarula Malva Pudding

Fired Up and Cooking Amarula Malva Pudding on RSG.

March 1, 2012 in Uncategorized

Malva pudding must be South Africa’s most favorite dessert. Actually a winter dessert, but any full-blooded South African, will eat Malva Pudding year in and year out.Another typically south African activity is camping and today my guest blogger on RSG, Linda Roets from Fired-up Cooking shares one of her favorite camp-out desserts with us.
Malva pudding is incredibly rich and with about 1 cup butter and and 1 cup cream in the recipe, I can literally feel the pile-up of kilojoules on my hips and thighs.

Well, if you thought this was bad, stop reading, because from here on, it gets worse. Linda has taken this pudding to new heights(or lows, depends from which end you’re looking). In stead of normal cream, she used Amarula liqueur. Oh dear, yes I can see you shaking your head in disbelief, but hey, at least try it once. She said you will behooked after just once…

Malva is Afrikaans for marshmallow, which describes the pudding well - light and spongy and every home has a favourite recipe, passed down through the family, and nearly every restaruant in SA will have a malva pudding on the dessert menu.

This recipe has two twists – it’s baked over the braai coals (although I suspect that’s how it was made originally, by SA’s first caravaners – the Voortrekkers), and the rich creamy sauce is made with Amarula. It is easy to make, and quite delicious, and is just as easy to bake in the oven (bake at 180 deg C until golden brown, before pouring the sauce over whilst still hot).