After a few months of travel, I am finally able to get into the kitchen and throw some sugar around. I started 2019 by jumping on a plane, or rather three planes, four transfers, and thirty-six hours of flying, to Cape Town, South Africa. This began my junior year semester abroad, which I'm hoping to share in a different post. For now, let's focus on my favorite way to dive into a new culture.

Malva pudding, Dutch in origin, is now a famed South African dessert. The cake is featured on many Captonian menus and, for me, was a must order on all of them. The cake is served hot and topped with a cold custard or ice cream.

Malva Pudding

Serves 9
Adapted from: Manzani's Cookbook

For the Cake:
1 Tbsp butter, at room temperature
1 cup sugar
2 eggs
1 tsp apricot jam
1 tsp baking soda
½ cup milk
1 cup cake flour
a pinch of salt
¼ cup vinegar
Preheat oven to 350 F. Butter and flour a 9-inch square metal baking pan. Beat butter and sugar until fine and grainy, about 2 minutes. Add the eggs one at a time and continue to whip well after each addition. Add the apricot jam and mix well. Dissolve baking soda in milk. In a separate bowl, combine flour and salt. In the butter mixture, beat in half of the flour mixture followed by half of the milk mixture. Repeat until all ingredients are combined. Stir in the vinegar. Pour batter into prepared baking pan. Bake for 45 minutes or until an inserted toothpick comes out clean. 

For The Cream:
1 cup heavy cream
1 cup brown sugar
8 Tbsp butter
1/2 cup water
1 tsp vanilla

Put the cream, brown sugar, butter, and water into a saucepan. Place over medium heat. Bring to a boil and immediately remove from heat. Cover.

Vanilla ice cream

Remove the cake from the oven and slowly pour the cream on top. Set aside for 15 minutes before serving so the cake has time to fully absorb the sauce. Cut the cake into 9 squares. Serve warm with vanilla ice cream.

Creamy buttery deliciousness is probably the best way to describe it. Malva is perfect for a different finish to a dinner party or a sweet tooth's brunch.

Until next week.