orange malva pudding with clotted cream & mandarin
"This recipe is a slight variation of my Mum's malva pudding recipe which she got from a winery in Stellenbosch about 35 years ago. Malva pudding is a traditional South African pudding served with custard. The main flavour is apricot traditionally, but in this recipe, we have used orange instead to match with the mandarin. I grew up in South Africa before spending 11 years in the uk. Discovering clotted cream in the uk, made me think of how it would be the perfect accompaniment to my Mum's malva pudding. The mandarins balance the richness in the dish perfectly. The malva recipe is a little strange, don’t be alarmed by the amount of liquid it calls for to be poured over the cake. It gobbles it all up."
- Graham Jefferies
Tulip Executive Chef, Graham Jefferies shares his mum's Malva pudding recipe with a little mandarin pressed olive oil from us!
- Graham Jefferies
Tulip Executive Chef, Graham Jefferies shares his mum's Malva pudding recipe with a little mandarin pressed olive oil from us!
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Graham Jefferies, Tulip Restaurant
Directions
Malva Pudding
- Preheat the oven to 175 degrees Celsius.
- Sieve the flour, bicarb, baking powder and salt together twice, and set aside.
- Beat the sugar and egg in a stand mixer until light and fluffy.
- Add the jam and continue to mix, then add the vinegar.
- Melt the butter and milk together in a pan until warm – just enough so the butter stays melted.
- Add the melted butter and milk to the egg mixture along with the sifted flour mix, alternating bit by bit with each, until just incorporated.
- Pour the cake into in a lined, greased tray and cover with baking paper. Bake for 30 minutes without opening the door.
- After 30 minutes, check for doneness with a skewer – it should come out clean. Once cooked, remove the cover and brown the top of the cake.
Sauce
- Melt the sauce ingredients together and pour over the warm pudding.
- Leave to cool and absorb. It may seem like a lot of sauce at the start, but it will absorb into the pudding.
Clotted Cream
- Place the cream in a shallow tray so it is about 1cm thick.
- Place in an oven at 82 degrees Celsius overnight, uncovered.
- The next morning, the cream should separate into a thick buttery top layer and a thin, milky bottom layer.
- Allow to cool in the fridge, then, using a slotted spoon, gently lift the thick part of the cream (including the buttery bits) into a mixing bowl.
- Add a little of the thin cream, and mix very gently until the desired consistency is achieved.
To Serve
- Serve the pudding warm with a dollop of clotted cream, fresh mandarin and a drizzle of Mount Zero Mandarin Pressed EVOO.
