1,2..6 Malva Puddings
TMA'ed while listening repeatedly to Hello by Adele
Act I: Malva for days
There is a great South African café in Queen Anne called Cederberg Tea House that is known for its Malva Pudding. I was first introduced to it during a Taste of Africa Fair where Cederberg was passing out samples of Malva. It was love at first taste. At the next girl's night, I shared my new decadent discovery. Since then, Mari has been hooked.
It's hard not to be addicted to Malva pudding. It's a cakey, syrupy addiction. Every time I have it, I am left yearning for just one more bite. So I set out on a mission to discover how to make this goodness for myself. After searching, I came across this post by the pretty blog. The post references two separate recipes. One by Helmine Myburgh and the orginal malva pudding recipe by Maggie Pepler.
After several months of procrastination, I decided to try both recipes. This led to making six batches of Malva pudding in a week. Yes you read that right, SIX. Unfortunately, Mari went out of town so she didn't get to try a single one. She is still pretty bitter about this. So if any of you make some, do me a favor and send some her way.
Act II: Testing…Testing…
I first tried Maggie Pepler's Original Malva Pudding recipe. The result was a bread pudding look-a-like that had a different texture from Cederberg's version. It was more spongy than I expected and soaked up the sauce in a way that made it very sticky. I took it to work and used friends and coworkers as my little taste test subjects.
The next day I came into work with Helmine Myburgh's version. Helmine's recipe is slightly different from Maggie's, and the result was much closer to Cederberg's. It was more cakey which allowed it to absorb the sauce without becoming sticky. Thus, not overwhelming you with the sauce taste. This recipe was perfect, at least, I thought so.
Act III: Winner, Winner, Malva for Dinner
Based on a close vote by my coworkers and my personal preference, Helmine's recipe won.
The recipes on the pretty blog's post were in metric, so I am sharing Helmine's recipe with U.S standard measurements. If you'd rather compare the two recipes and decide for yourself which one is better, check out Maggie's on the pretty blog.
To quote a friend, "Maggie's version is great by itself and Helmine's version will go great with tea."
So, get your mugs, your bakeware and prepare your stomach because once you try this recipe you'll want to make many more batches. Four more if you are anything like me.
Oh, and it also goes great with ice cream. Yum!
TMA Lesson: If you don’t have cake flour, for every cup of all-purpose flour, take out two tbsps of flour and add in two tbsps of cornstarch. Mind, blown.