We were invited to have lunch with some friends earlier this week in their home. Tina and Tony. We love spending time with them. They are a fascinating couple and good people. They've lived several places in their lives, including South Africa and Australia and now they live in Wales. They're retired just like us and just like me, Tina loves to cook. You can be certain that when you are invited to theirs for a meal, you are in for a real treat, and boy oh boy was lunch the other day a treat!
Dessert was this fabulous pudding which is South African in origin. Hands down the most delicious pudding I have ever eaten. I just had to ask for the recipe and one of the nice things about Tina is she doesn't mind sharing, which is great!
This dessert was soooooooo delicious that I ended up making it for the Missionary Elders when they came to us for tea on Thursday evening and it went down a real treat then too!
It's like a dense, sticky rich cake. You make a batter first, which you bake in a casserole dish in a slow oven for about 45 minutes, covered with foil.
While it is baking, you make a rich buttery sauce with cream, which you then pour over the baked batter as soon as you take it out of the oven.
The sauce soaks into the batter adding to it's moistness . . . rich, sticky . . . scrumptiously delicious. Almost dangerous.
Tina served hers with warm custard, but I served it with pouring cream . . . mostly because I ran out of time and didn't have time to make custard . . .
There were no complaints. 'Nuff said.
*Malva Pudding*Serves 6
pinch of salt1 TBS butter, melted
pouring cream, warm custard or ice cream.