Jul 05

Dried Fruit Malva Pudding with White Chocolate Sauce

If you thought malva pudding couldn’t get any better, then you haven’t tried a white chocolate version studded with beautiful local South African dried fruit. A little naartjie zest and an impressive mould, and you have a malva that would win over any tannie!

SERVES: 6 | TIME UNTIL YOU CAN EAT IT: 1 hour | DIFFICULTY LEVEL: easy

MALVA PUDDING

150 g dried fruit, chopped (I used a mixture of peaches, pears, prunes, apricots, nectarines, and raisins)

250 ml strong hot rooibos tea

200 g white or brown sugar

2 large eggs, at room temperature

75 g smooth apricot jam

200 g cake flour

5 ml (1 tsp) bicarbonate of soda

50 g white chocolate baking drops, roughly chopped

15 g (15 ml) salted butter, melted

60 ml plain yoghurt, buttermilk, or amasi

15 ml (1 tbsp) white vinegar

finely grated zest of 2 naartjies or oranges

 

WHITE CHOCOLATE SAUCE

60 g salted butter, at room temperature

200 g castor sugar

juice of 2 naartjies

90 ml water

125 ml cream

100 g white chocolate baking drops

60 ml (4 tbsp) brandy (optional)

Directions

  1. Preheat the oven to 180 degrees Celsius (160 for fan-forced ovens).
  2. Place the dried fruit in a medium bowl and pour over the hot rooibos. Allow to soak.
  3. Butter and flour 1 x 20-cm stainless steel Bundt tin.
  4. Beat together the sugar, eggs, and jam until light and pale.
  5. Drain the soaked dried fruit well using a sieve and measure out 60ml of the rooibos tea.
  6. Sift together the flour and bicarbonate of soda, then add the white chocolate chunks and soaked dried fruit, and toss to coat (see TIP).
  7. Fold the dry ingredients into the egg mixture, then add the melted butter, rooibos, yoghurt, vinegar, and zest.
  8. Pour the batter into the prepared tin and bake for about 20 to 30 minutes, until golden brown and a skewer inserted in the middle comes out clean.
  9. While the pudding is baking, make the sauce by placing all the ingredients in a saucepan and bring to the boil.
  10. Unmould the pudding immediately and pour half of the hot sauce onto the still-hot pudding and serve with the remaining sauce.

TIP: Coating the chocolate and dried fruit in the flour prevents the chunks from sinking to the bottom of the pudding.

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