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August 13, 2020

Malva pudding with dates and pecan nuts

Posted on April 3, 2012 by in desserts

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Do I love Malva Pudding? You be the judge, because after this post, I will have 4 varieties of this South African classic in my recipe arsenal. Just when I think, now I have the winning recipe, someone kicks it up a notch. Today, this someone is the feisty, bubbly and very organized Ilse van der Merwe or as we know her here in blogland as The Foodfox.
Now if you haven’t been to Ilse’s site, hop on over, because here recipes are delicious and with a professional photographer, Tasha Seccombe, to capture her moreish plates of food, your taste buds are sure to do a tumble or two.
Ilse came to my house two weeks ago to participate in a Safari Cookoff, where 4 bloggers were asked to develop 8 recipes, using dried fruits and nuts. Her  Bobotie with dried Apricots and Cashew nuts were absolutely divine, listeners to RSG where this recipe was featured, already reported back on how they enjoyed it. I have already made this malva pudding twice. Although the list of ingredients is long, make the effort, you will not be disappointed.

Malva pudding with dates and pecan nuts
serves 6 

250 ml finely chopped dried dates
5 ml (1 t) baking soda
200 ml boiling water
20 ml (4 t) butter at room temperature
250 ml (1 cup) caster sugar
2 eggs
15 ml (1 T) fine apricot jam
125 ml (1/2 cup) milk
5 ml (1 t) brown vinegar
250 ml (1 cup) flour
pinch of salt
100 g pecan nuts, roughly chopped
For the sauce
250 ml (1 cup) cream
180 ml (3/4 cup) sugar
125 g butter
125 ml (1/2 cup) boiling water
5 ml (1 t) vanilla essence
Add chopped dates and baking soda to a glass bowl, then pour boiling water over and leave to soften for 30 minutes.
In a large mixing bowl, cream butter and sugar with electric beaters until light and fluffy. Add eggs one by one and beat until pale yellow.
Add apricot jam and mix well.
Add vinegar to milk, then add to the sugar/butter/egg mixture and mix well.
Sieve flour and salt together, then add to the wet mixture and mix well.
Add dates and half of the chopped pecans, and stir through with a metal spoon. Spoon into a buttered ovenproof dish, then bake in a pre-heated oven at 180 degrees Celsius for 45 minutes.
While the pudding is baking, add all the ingredient for the sauce to a small saucepan, and bring to the boil just before the pudding comes from the oven.
Remove the sauce from the heat as it comes to the boil (the butter should be melted by then), then carefully pour over the hot pudding. The sauce will seep into the pudding on standing – it takes at least 15 minutes for it to settle. Sprinkle with the other half of the pecan nuts, then serve warm with custard and vanilla ice cream.

More recipes for Easter

 Easy Easter Breakfast Buns

 Easy Chocolate Eclairs

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3 Responses to “Malva pudding with dates and pecan nuts”

  1. Delia Jordaan 10 April 2012 at 7:59 am #

    I made this malva pudding for my family this Easter. I will never again use another reipe. I have been searhing for a good reipe for some time now and I can savely say that this is by FAR the best I have tried. I can't even begin to describe how good it is, I do not have the right words in my vocab. It is more than great, everything a warm winter puuding should be. Thank you Nina and Foodfox for sharing this with us.

    I also tried your easter buns, did not have suh great success as with the pudding but I will try again and hopefully get it right next time.

    Have a lovely week.

  2. Jack Lewis 3 September 2015 at 3:54 am #

    Thank You Nina for making my family this desert! Just have to ask. Did you add the nuts to the Malva Pudding you made us? Thanks again!
    Jack Lewis

  3. Dharshini 15 February 2017 at 9:04 pm #

    Tried this and it was superb. Better than most other versions of malva pudding that I have tried. Decadent without being cloyingly sweet. My family loved it and I highly recommend it for a dinner party as it cuts into neat squares.

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