Recipe by HYNCH
"This rich, South African pudding contains no marshmallows, but probably got its name from its spongy texture! Delicious served hot or cold with cream."
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1 1/3 cups
water, orange juice, or sherry
My husband made this for me after seeing it made on an Oprah show. Halfway through baking he poured the sauce on it like shown on the show. He used seedless blackberry preserves instead because I don't like apricot. It was wonderful! I am begging him to make for me w/lemon curd! As a tip to others, cake flour is just fine sifted flour. Superfine sugar can be made by giving your regular sugar a zip in the food processor.
I thought the apricot made it taste funny
Not reviewing this recipe, but answering LORRAINE32's question ... superfine sugar is NOT confectioner's sugar. It is like granulated sugar but with much smaller pieces ... I make my own by putting granulated sugar in a food processor until it's finer, and it works great. Also, cake flour comes in a box in the grocery store near the other flours; not sure exactly how it's different from all-purpose flour, but it is - and it IS different from a cake mix.
Really yummy recipe...Just to clear things up, the word "pudding" in British/South African English means "dessert", so all you Americans out there can stop being confused by the description already. Use regular flour if you want, and put your sugar in the blender to make it superfine. Follow the instructions and you won't go wrong! Thanks!
As a response to other reviews only.Cake flour is not just a sifted flour. Cake flour has different properties which makes it a weak flour, in turn that's why cakes need binders and such, also they are generally lighter, as opposed to bread flour which have properties that are unique and makes bread flour a strong flour. That's why breads are generally tougher than cakes. A.P. flour can be substituted for any of these but the ending results will differ slightly from its intended texture.
This is an incredible recipe, and one that (for once) I followed to the letter. For those expecting a pudding... don't. It is a rich, moist and spongy cake. The sauce makes this a decadent dessert, and one that I will definitely repeat.
I made this last night and loved it - it's just as I remember it! It turned out perfectly and absolutely delicious. I definitely recommend using orange juice (instead of water or sherry). Serve it with warm custard to top off a wonderful dessert (or anytime treat :).
Being a South African this recipe is the one my mom taught me when I was younger. but I have to say that it was surprising to see that the translation of the name is marshmallow pudding :) I've never heard that before. To the questions that was asked... if the center of the pudding falls in don't stress when you pour the sauce over it will again puff up. before you pour the sauce over use a knife to get the sides loose. This makes the sauce absorb easier and the end is a awesome saucy pudding enjoy
* Percent Daily Values are based on a 2,000 calorie diet.
South African Malvapoeding (Marshmallow Pudding)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 396
** Calories from Fat: 197
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