Best 8 South African Pudding Recipes

SOUTH AFRICAN MALVAPOEDING (MARSHMALLOW PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
• Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
• Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
• Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
• Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.

MALVA PUDDING, SOUTH AFRICAN BAKED DESSERT

Steps:

• Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
• Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
• Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
• Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
• Sieve, or simply mix together: the flour, soda and salt.
• Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
• Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
• In a pot, melt together the ingredients for the sauce, and stir well.
• Pour it over the pudding as soon as it comes out of the oven.
• Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.

SOUTH AFRICAN BROWN PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.
• Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.
• Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.

SOUTH AFRICAN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
• Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish.
• Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
• Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
• Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.

SOUTH AFRICAN MALVAPOEDING (MARSHMALLOW PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl.
• Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula.
• Pour batter into a greased, 1 quart oven-proof baking dish.
• Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
• Place cream, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
• Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding.
• Serve hot or cold.

SOUTH AFRICAN TELEPHONE PUDDING

Steps:

• Heat oven to 350 deg F/180 deg Celsius For convection/fan ovens the heat can be a little lower.
• Cream butter and sugar well. (Use castor sugar/superfine sugar to make it easier).
• Add the jam and lightly beaten egg to the creamed mixture.
• Mix the flour, ginger and salt together.
• Mix the baking soda/bicarbonate of soda* into the cup of milk in a roomy bowl.
• Whisk the creamed mixture alternately with the dry ingredients into the milk, to form a smooth batter.
• To make the syrup, boil the water (using your electric kettle is fastest, then measure into a small pot). Add the sugar, and stir until sugar melts. Add vanilla.
• Pour this syrup into an oven dish -- not shallow! Then pour the pudding batter into the boiling syrup.
• Bake pudding for about 30 - 45 mins until brown on top and baked through. (Sorry, aunt's recipe is a bit vague on this point).
• * Baking soda is better known as bicarbonate of soda in South Africa.

SOUTH AFRICAN BAKED SAGO PUDDING

Steps:

• Oven: 325 deg F/160 deg Celsius.
• Grease a large pudding dish lightly.
• Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.
• Simmer over very low heat until sago is transparent.
• Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
• Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.
• Put blobs of the apricot jam all over the pudding mixture.
• Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.
• Spread this meringue over the sago pudding.
• Bake in the preheated oven for about 40 - 45 minutes, until set, and the meringue is light brown on top.
• Serve hot, warm or cold.

SOUTH AFRICAN BAKED RICE PUDDING

Steps:

• Heat oven to 325°F.
• Heat milk and add the cooked rice.
• Whisk egg yolks in a roomy bowl with the sugar and salt, then add milk mixture slowly.
• With clean beaters, beat egg whites until stiff and then fold into rice/egg yolk/milk mixture.
• Add the vanilla and lemon rind, and stir through.
• Ladle mixture into a greased oven dish and bake about 40 - 45 minutes or until set.
• Serve with any commercial syrup or syrup from bottled fruits. (The Zaar recipe robot would not allow me to state "Syrup to serve" in the ingredient list!).