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Malva Pudding with a hint of tangerine!

Posted on August 16, 2011 by in desserts

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Malva Pudding is an age old tradition in many South African kitchens and every mother and grandmother swear by their absolute there-is-no-better recipe. The one recipe asks for more butter, the other for more cream and huge domestic debates have been had over this issue. The truth is, it is the ultimate winter comfort pudding….no matter how you make it!
With butter and sugar in the base and then butter, sugar and cream in the sauce, it scores a whopping 10+ on the cardiac scale but also a 10+ on my family’s favorite pudding scale.So, what do I do? It is not a dessert you can make often, seriously, it cannot be good for any heart. but a small indulgence now and then is acceptable, don’t you think?
When the talented Sam from Drizzle and Dip posted her Orange Malva Pudding some time ago, I  thought it was such a great idea to use orange juice to cut through the richness of the butter and cream, I couldn’t wait to try it. (Alas, the orange juice did little to combat the richness, the pudding remained rich and over-the-top-decadent.)Yesterday I bought a whole box of  naartjies and while unpacking them into the fruit basket, the lovely citrussy smell reminded me of Sam’s Orange Malva Pudding. What if I use the naartjies(tangerines) instead of the oranges…mmm, a plan started to form in my mind!


During the winter season we go through boxes and boxes of naarjties, it is perfect to keep the Vit C levels up and the children love a naartjie or two in their lunchboxes. I love using them in recipes too, savory or sweet. I have a made a Clemengold Tarte Tatinfilled them with chocolate mousse, a very creamy Risotto with Honeycomb and I have even oven-dried naartjies to make a most decadent snack, of course only after I have dipped them in dark chocolate!

Malva Pudding with a hint of Tangerine

Ingredients

1 cup sugar
1 egg
1 tbsp marmelade or two preserved naartjies with the syrup, chopped
1 cup flour
1 tsp bicarbonate of soda
a little salt
1 tbsp white vinegar
1 tbsp butter – softened
1 cup milk

Sauce

Ingredients
1 cup cream
150gr butter
1 cup sugar
½ cup naartjie juice
zest from 1 naartjie

Method

Preheat your oven to 180C. In your mixer, beat the egg and sugar until light and fluffy. Add the marmelade or the chopped preserved naartjies. Sift the flour, salt and bicarb together in another bowl. Melt the butter and mix with the vinegar and while your machine is running, add the flour and vinegar and milk mixture  to the egg and sugar mix until all the ingredients are  well incorporated. Pour the batter into a greased oven-dish and bake for about 40-45 minutes or until a skewer comes out clean. In the meantime make the sauce.
Place all the ingredients for the sauce in a pot and slowly melt it. When the pudding comes out the oven, pour the sauce over the pudding. Initially it looks as if the sauce is too much, but trust me, it all disappears into the pudding leaving your with a moreish hug-in-a-bowl!

  More warm, wintery  goodness coming your way!
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8 Responses to “Malva Pudding with a hint of tangerine!”

  1. Sam 16 August 2011 at 3:13 pm #

    Wow Nina this looks very moist (just the way I like it) and I am sure the naartjie adds a lovely citrus flavour. Thanks for the mention

  2. That Girl 16 August 2011 at 5:08 pm #

    If the arguments revolve around adding butter and/or cream, this sounds like one heck of a dish!

  3. Pinkpolkadot 16 August 2011 at 10:07 pm #

    It looks deliscious!

  4. Kathy 17 August 2011 at 2:40 am #

    Hey Nina, This looks awesome. Forget about the heart attach looks like this pudding would be well worth one! Not anything near what we have here in the USA or at least no pudding I can think of!

    Just had to share it on Google+

  5. Marisa 22 August 2011 at 1:10 pm #

    What a great twist on the old classic!

  6. Lorette 22 August 2011 at 1:32 pm #

    As promised, I made it for Sunday lunch. 🙂 Had no naartjies and used an orange instead. It was absolutely devine! However, having said that, I don't think I will use milk instead of cream in the sauce next time, because it was very rich… too rich for a second helping!

  7. Lorette 22 August 2011 at 1:35 pm #

    What I meant was: I think I will use milk instead of cream in the sauce next time. I promise that there will be a next time!

  8. Jaco 13 July 2015 at 5:58 pm #

    Is dit dalk moontlik laat julle elke week se risepte vir my kan email van nina tim op rsg asb


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