Nothing beats sitting around the campfire, underneath the open sky and enjoying the good company of friends and family. This dessert recipe is well-known in the South African community and is often baked on a Sunday after a home cooked meal. We’re taking it to a whole new level by adding a little flair to it and cooking it on a campfire.
You will need the following to cook:
- Flat-bottomed baking potjie
Malva pudding comprises of a batter which is smothered in a sauce once baked. The batter ingredients can be mixed together ahead of time in two separate mason jars, and can just be added to the pot.
Batter Dry Ingredients:
- 1 cup flour
- 1 tablespoon (15ml) bicarbonate of soda
- 1 cup white sugar
Batter Liquid Ingredients
- 1 egg
- 2 tablespoons (30ml) apricot jam
- 2 tablespoons (30ml) vinegar
- 2 tablespoons (30ml) melted butter
- 1 cup milk
For the sauce:
- 125ml cream
- 125ml ideal milk
- 1/2 cup sugar
- 3 tablespoons (45ml) honey
- 1 tablespoon (15ml) vanilla essence
- 1⁄2 cup hot water
- 1⁄2 cup butter
For an extra flavour combination add:
- Get the fire started. You only need a few coals, but a steady supply once the pudding starts baking. Grease the pot with butter.
- Add the two mason jars with the dry ingredients and liquids together and whisk together until smooth.
- Pour the batter into the pot and bake for approximately 40 minutes by placing the pot onto the coals. Add some coals on top of the lid also, but not too many, as you could burn the pudding on the outside and be stuck with a raw inside.
- After 40 mins, check if the pudding is done, by inserting a knife or skewer into the middle of the pudding. If it comes out clean, the pudding is ready!
- Remove the pudding from the heat, pour the sauce over the top and leave for a few minutes to soak up all the sweet goodness.
Serve with vanilla ice-cream, fresh cream or custard.