Malva pudding is a ubiquitous winter pudding in South Africa, filling the same kind of niche as sticky toffee pudding does here in England. It was offered to us almost everywhere we ate when we visited last May, from Grahamstown to Cape Town, and was so deliciously more-ish that we invariably took up the offer, and thus had the chance to sample at least six variations in people’s homes, casual eateries and a slightly fancier place or two. What they all had in common was a down-home comfort-food quality, thanks to a richly gooey sauce that’s poured over while the pudding is still warm, to soak into the spongy cake-like pudding, which is itself light, sweet, and always, always, we were told, made using a spoonful or two of apricot jam.
The version of malva pudding we enjoyed the most was made with the addition of coconut and a little rum, so I worked at re-creating it once we were home in England, despite the fact it was summer in our hemisphere. I took it up in earnest again recently when the cold, wet weather rolled in, and I have to say, it helps…. [Read More…]