Hey there, time traveller!
This article was published 24/1/2014 (1050 days ago), so information in it may no longer be current.
We all have wonderful childhood memories connected to food, flavours and smells. There is a great Afrikaans poem that starts "my sweetheart is an orange, my grandma is cinnamon." Well my German grandma is a Malva pudding. Every time I make this dessert, it brings back such fond memories of her wood-burning stove and the delicious food she created.
Malva pudding is a dessert of South African/Dutch origin, usually served hot with custard or a dollop of cream. It is made with smooth apricot jam and has a spongy caramelized texture.
The name is derived from Malvasia wine from Madeira. The dessert and dessert wine used to be served together after the main course at tables of old Cape wine estates. There are many variants of this dessert, namely, the Cape brandy pudding, which also includes brandy and dates and the tipsy tart, which contains only brandy.
Bake this delight in a medium oven-proof dish or individual portions, but be sure to soak it with all the liquid, it will absorb it all, and that's what gives it the spongy texture.