Malva pudding is one of the best winter desserts to make in the winter time. Serve is warm with custard and cream or ice-cream. Everyone will indulge in a piece, even just a small serving but for sure they will not sit out on this dessert round! I used to make this quite a lot for our guests at Augusta Kleinbosch Guest Farm. When we had BBQ evening, sometimes this recipe was the dessert. My manager at that time, Laetitia, used to love this recipe too. The tip in this recipe is to use the real butter in the sauce. Some or most people use ideal milk in their malva pudding recipe sauce part. But I believe what makes this malva pudding such a success is not using ideal milk at all. Malva pudding is a classic in Afrikaans households and therefore a very popular dessert. It is again a quick and easy recipe. How you plate and present your dessert is your choice. I used to make creme anglaise with this pudding, homemade vanilla ice-cream and for that chef/cuisine element a brandy snap. Oh, and of course spin sugar creations. See in the food industry it is all about taste, and of course what your eyes meet. That is why you must always try to make your plate of food as beautiful as you can. With malva pudding, you can cut it into squares, or bake in individual round ramekins or bake in squares and just use your round cutter shape to choose your size and cut it out. Others like to just dish up with a simple spoon and add the custard on top of the malva pudding with a mint leaf as garnish.
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Serves: 6 Prep time: 20 Minutes Cook time: 45 Minutes Ready in: 65 Minutes
Nutrition: Calories 320 Carbs: 45.8g Protein: 3.6g Fat: 15.9g
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