The internet definitely does not need another Malva Pudding recipe but this is an idea I have been wanting to try for a while after getting my hands on some white miso.
I did a quick survey the other day for a recipe feature about classic South African desserts and across all cultures Malva Pudding was the one mentioned the most. Quite surprising as it is such a simple baked pudding but I think because it is that one dessert we have all grown up with. And our food memories are such an integral part of who we are.
But goodness it is a pudding that is made so sickly sweet. A cup of sugar in the batter and another cup in the sauce! And I’ve never been able to figure out what the purpose of the tablespoon apricot jam in the batter is for.
So my first mission was to reduce the sugar. I thought that the savoury of the miso would add a delicious depth of flavour and added 60ml to the sauce. I then replaced the apricot jam with 2 tablespoons of Seville orange marmalade, the bitterness of the pieces of peel coming through in the batter.
I think it all worked really well. The malva pudding is not overly sweet, I love the bitterness of the small pieces of orange peel in the pudding and the miso sauce is deliciously rich without being sugar sweet. I actually think the miso sauce is good just on its own and will work as a “custard” with many other baked desserts. I used a white miso that is very mild in flavour and almost sweet. If you are using a yellow or red miso that is stronger in flavour, I suggest you add the miso bit by bit and taste each time until you get the flavour intensity you prefer. Enjoy!
Some good news to those readers who have asked, our next Food Photography Workshop will take place on Saturday the 23rd of September 2017. It falls on a long weekend so I hope it will make it easier to fit in with busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location.
- 170g white sugar
- 2 eggs
- 1 tsp vanilla extract
- 15 ml vinegar
- 30ml Seville orange marmalade
- 180g cake flour
- pinch of salt
- 2 tsp bicarb of soda
- 250ml milk
- 50g sugar
- 250ml milk
- 125ml boiling water
- 60ml white miso
- 100g butter
- Preheat the oven to 180 degrees C
- Grease a 2.5l ovenproof dish
- Beat the sugar, eggs and vanilla well
- Add the vinegar and jam and mix well
- Sift the flour, bicarb and salt and mix alternately with the milk into the egg mixture, mixing well after each addition
- Pour the batter into the dish and bake for 30 minutes until cooked
- Start making the sauce about 10 mins before the pudding comes out of the oven
- Bring all the sauce ingredients to a boil while stirring and keep warm
- As the pudding comes out of the oven, prick it all over with a fork or toothpick
- Spoon the hot sauce over the pudding and let it stand for about 10 – 15 minutes until most of the sauce has soaked in (you can place the pudding back in the switched off warm oven to keep the pudding warm while it soaks)
A few more sweet recipes with miso