Only the best comfort food will do today. I bring you malva pudding, something akin to sticky toffee pudding but much, much nicer in my opinion, and perfect for feeding heart and soul, as well as body.
Malva pudding has its origins in South Africa’s Cape Dutch heritage but you will find it across the country, in family kitchens as well as the ready-meal food aisles of various supermarkets – such is its popularity. If you felt inclined, I expect you could add brandy, rum or madeira to the sauce, particularly if you have something left over from Christmas.
15ml apricot jam
5ml soda bicarb
5ml white vinegar
Beat together until creamy the sugar and eggs, then add the apricot jam. Sieve together flour, soda bicarb and salt. Melt the butter and add to it the vinegar. Add to the butter/vinegar mixture and the milk to the eggs mixture, alternating with the flour. Mix well and bake in a covered dish for around 45 minutes at 180 degrees.
While the pudding is in the oven, melt together:
200ml cream or evaporated milk
100ml hot water
Pour over the pudding as it comes out of the oven – don’t be alarmed if the sauce puddles around the edges of the dish, it will soon be absorbed by the sponge.
Probably best eaten after a long, snowy walk.