Alongside milk tart and koeksisters, we call the South African dessert trinity, the Malva pudding is the kind of warm, indulgent and comforting dessert we all need in winter. This classic pudding has been given a whimsical spin by Isla Rechner from Isla’s who serves it with rooibos custard and baked nectarines. Mmmm… yes please!
Malva pudding with rooibos custard and baked nectarines
Time: 60 minutes
300ml double cream
2 rooibos teabags
5g vanilla paste
4 egg yolks
1 tablespoon apricot jam
4g bicarbonate of soda
30g butter, melted
120ml orange juice
5 nectarines, halved
50g caster sugar
- In a small saucepan, place cream and rooibos tea
- Heat on a low heat until the cream is hot.
- Leave to infuse for 5 minutes
- Remove the tea bags from the cream
- Place egg yolks and sugar in a bowl, whisking until light and fluffy
- Put cream back on the heat with the vanilla
- Once hot, slowly pour into the egg mixture, whisking constantly
- Pour back into the pot, cooking on low heat until the custard coats the back of a spoon
- Chill in the fridge until completely cool
- Beat sugar and eggs together until light and fluffy, then add your jam
- In a separate bowl, sieve your flour and bicarbonate of soda.
- In an additional separate bowl add your butter, then stir in your milk and vinegar.
- Add your milk mixture to your flour, followed by mixing in your egg mixture.
- Pour Malva pudding mixture into five greased pudding bowls.
- Bake at 170 degrees for 20 to 25 minutes or until baked and golden
While the puddings are baking, prepare your sauce. Place all ingredients in a medium-sized saucepan and simmer until butter is melted and sugar is dissolved.
- Once your puddings are baked and still warm and using a toothpick pierce a few holes in the pudding, then gently spoon over the sauce. This pudding can take a lot of sauce to don’t be shy.
- Cut each nectarine in half
- Scatter each one with a little caster sugar
- Bake at 170 for 8 minutes
- Pour a pool of the cool custard on the plate
- Invert the malva pudding onto the place and serve with the baked nectarine