A South African “poeding” attempt

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IMG_3096 As I mentioned previously, our  recent weekend was filled with lots of Rugby World Cup watching. The third big match for the weekend was, of course, Australia v South Africa, in which Australia held on to win, perhaps with a bit of luck! So our theme for the post-match dinner was, quite appropriately,  South African. I actually had quite a hard time coming up with a suitable dish, until Mr BBB advised me that he had the main meal covered… IMG_3100 Boerewors…. IMG_3098 it doesn’t get more South African than that 😉 So that left me with the challenge of dessert. A South African dessert nonetheless. IMG_3074 It is moments like these that I am so grateful for my ol’ pal google. For, within a matter of moments, I came across this recipe for Malva Poeding, aka marshmallow pudding,  that I knew I just had to try.  IMG_3075 Adapted to be gluten free. Malva poeding is so named for its marshmallow-like spongy texture, and is apparently a South African favourite.  IMG_3073 This pudding smelled absolutely amazing while baking in the oven. So, you can imagine my dismay, when I opened the oven door at the end of the cooking time to discover that it had well and truly sunken in the middle. oh well. Looks aren’t everything right? IMG_3077 Particularly when the pudding is drowned in a rich sherry cream sauce. IMG_3079 Despite its rather rustic sunken appearance, this pudding was an absolute treat. IMG_3094 So moist and flavoursome. IMG_3086 So much so, that I  had to stop myself from going back for seconds thirds 😉 IMG_3090 But then again, a pudding made with pretty much all sugar, cream and sherry is always going to taste nice. It just may not be too friendly for one’s hips 😉 IMG_3087 A lovely little South African dessert indeed! GF Malva Poeding a.k.a Marshmallow Pudding (adapted from here)

  • 1 cup caster sugar
  • 2 large eggs
  • 2 tbs apricot jam
  • 185g GF plain flour
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 2tbs butter
  • 1 tsp white vinegar
  • 125ml milk
  • 200ml  double cream
  • 100g butter
  • 1/4 caster sugar
  • 1/2 cup sherry sherry
  1. Preheat the oven to 180C.
  2. Beat the caster sugar and eggs until fluffy and light, then beat in the apricot jam.
  3. Sift the flour, bicarbonate of soda and salt together 3 times.
  4. Melt the butter with vinegar and milk over low heat.
  5. Fold the flour mixture and the milk mixture alternately into the egg mixture and pour the batter into a greased ovenproof dish.
  6. Bake the pudding for about 45 minutes, or until a knife inserted in the centre comes out clean.
  7. Meanwhile, place the cream, butter, sugar and sherry into a saucepan and stir over moderate heat until the butter has melted and the sugar has dissolved.
  8. Remove the pudding from the oven, pierce it in a number of places with a skewer and pour the hot sauce over it immediately.
  9. Serve hot or cold with cream.

What about you? Do you have a favourite South African dish?

10 thoughts on “A South African “poeding” attempt”

  2. Hi Lisa,
    My husband is from South Africa and his entire family emigrated here. We often have a braai (BBQ) and I love the spiciness of boerewors. MY favourite South African thing is Mrs H S Balls tomato blatjang or tomato chutney. It's well worth keeping your eyes open for it or if you want to try it, email me and I will send some to you. We have lots of South African products up here.

  3. Oh my goodness me. I have a few South African friends and they have had BBQs with those sausages but not with that dessert! I am feeling a little ripped off 😛

  4. Love the south african theme, my sister in law recently travelled there and is now obsessed with everything african. i'll have to ask if she tried this 🙂 i cooked her bunny chow!

  9. Ooh – that looks great – I don't know much about South African cuisine but what I do know I have learnt from reading cook sister – a great blog by Jeanne who is an ex-pat South African living in London.

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