TIP: If you don’t have a blowtorch, preheat the grill of your oven to the highest setting and place the creams directly underneath the element for 1 minute or until caramelised.
Split and scrape the vanilla bean, reserving the pod. Place the cream, vanilla pod and seeds in a small saucepan and heat gently over low heat. Remove from the heat and set aside to infuse for at least 1 hour or even better, refrigerate overnight.
Return the pan to the heat and heat until barely simmering. Whisk the egg yolks and sugar together until creamy. Pour the hot cream mixture carefully into the egg yolk mixture, while whisking. Strain into 6 ramekins.
Preheat the oven to 140°C and place a roasting tray half filled with water inside. When the water starts steaming, add the ramekins (ensure the water level reaches the same level as the custard layer in the ramekin) and bake for 35-40 minutes or until the custard jiggles like jelly. Remove from the hot water and cool at room temperature before setting in the fridge. To serve, sprinkle a thin layer of granulated sugar over each ramekin then tip off the excess. Wipe the edge clean with a damp cloth, then caramelise with a blow torch until golden. Serve immediately.
This magical lemon meringue pudding has a filling that splits into two layers – a luscious tangy curd at the bottom and a light, fluffy sponge at the top. Coupled with the crisp meringue topping and buttery coconut biscuits at the bottom, it’s a warm version of our favourite lemon meringue pie for a chilly night!
Preheat the oven to 180C conventional or 160C fan-forced. Butter a 25cm pudding bowl or casserole dish with butter. Sprinkle the crushed Tennis biscuits in the bottom. In a mixing bowl, rub 220g of the sugar and the lemon zest together with your fingertips to release the oils from the zest – it should be very fragrant. Add the egg yolks and beat with an electric whisk until light and creamy. Add the melted butter, sifted cake flour and baking powder to form a batter then mix in the coconut milk and lemon juice. Whip the egg whites until soft peaks form then gradually add the remaining 110g caster sugar to form a glossy meringue. Place half the meringue into a piping bag fitted with a star nozzle. Divide the rest of the meringue into two – whisk half into the lemon curd mixture then fold the rest in gently. Pour into the prepared dish, pipe the meringue on top in rosettes and place inside a larger roasting tin. Fill the roasting tin with boiling water so it comes halfway up the sides of the dish then bake in the oven for 20 minutes until the top just sets – it should wiggle slightly. Remove from the oven, allow to cool slightly then serve warm.
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This twist on a South African malva pudding is studded with dried fruit and chunks of white chocolate – say hello to your new favourite!
If you thought malva pudding couldn’t get any better, then you haven’t tried my version in honour of World Chocolate Day! It’s studded with beautiful local South African dried fruit and chunks of my white chocolate. A little naartjie zest, an impressive bundt mould, a flood of white chocolate sauce and you have a malva that is so extra you won’t want to make the traditional kind ever again!
Find the recipe below or download the printable recipe card at the end of this post.
DRIED FRUIT MALVA PUDDING WITH WHITE CHOCOLATE SAUCE
SERVES: 6 | TIME UNTIL YOU CAN EAT IT: 1 hour | DIFFICULTY LEVEL: easy
MALVA PUDDING
150 g South African dried fruit, chopped (I used a mixture of peaches, pears, prunes, apricots, nectarines and raisins)
Preheat the oven to 180 degrees Celsius (160 for fan-forced ovens).
Place the dried fruit in a medium bowl and pour over the hot rooibos. Allow to soak.
Butter and flour 1 x 20-cm stainless steel Bundt tin. Beat together the sugar, eggs and jam until light and pale. Drain the soaked dried fruit well using a sieve and measure out 60ml of the rooibos tea. Sift together the flour and bicarbonate of soda, then add the white chocolate chunks and soaked dried fruit and toss to coat (see TIP). Fold the dry ingredients into the egg mixture, then add the melted butter, rooibos, yoghurt, vinegar and zest. 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. While the pudding is baking, make the sauce by placing all the ingredients in a saucepan and bring to the boil. 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.
DRIED FRUIT MALVA PUDDING WITH WHITE CHOCOLATE SAUCE
2021-07-05 12:09:40
Serves 6
Print
Cook Time
1 min
Cook Time
1 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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)
Instructions
Preheat the oven to 180 degrees Celsius (160 for fan-forced ovens). Place the dried fruit in a medium bowl and pour over the hot rooibos. Allow to soak. Butter and flour 1 x 20-cm stainless steel Bundt tin. Beat together the sugar, eggs and jam until light and pale. Drain the soaked dried fruit well using a sieve and measure out 60ml of the rooibos tea. Sift together the flour and bicarbonate of soda, then add the white chocolate chunks and soaked dried fruit and toss to coat (see TIP). Fold the dry ingredients into the egg mixture, then add the melted butter, rooibos, yoghurt, vinegar and zest. 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. While the pudding is baking, make the sauce by placing all the ingredients in a saucepan and bring to the boil. Unmould the pudding immediately and pour half of the hot sauce onto the still-hot pudding and serve with the remaining sauce.
Notes
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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I baked a LOT of chocolate self-saucing puddings to get to this beauty and boy, was it worth all the washing up!
Ridiculously dark and decadent, this rich chocolate self-saucing pudding is simple to make and will always be a hit whether you serve it for your family for a weeknight treat or as a showstopper for a special occasion. Laying your favourite chocolate slabs on top of the hot pudding and allowing them to melt adds an extra (optional) layer of chocolatey deliciousness but rows of my dark, milk or white chocolate drops (available on my online shop) would be equally yummy!
Find the recipe below or download the printable recipe card at the end of this post.
3 x 100g your favourite dark chocolate slabs (optional)
Preheat the oven to 180ºC or 160ºC fan-forced.
Sift the flour, almonds, sugar, baking powder, and cocoa into a large bowl.
Add the milk, butter, egg, and vanilla and mix well to combine.
Pour the mixture into a lightly greased 26 x 20 x 4cm ceramic ovenproof dish.
To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture.
Place the pudding in the oven and pour the boiling water over the back of a spoon over the pudding and bake for 30 minutes or until the top is firm.
Remove from the oven and while still hot, place the chocolate slabs carefully on top. Allow to melt for 2-3 minutes then serve immediately with ice cream or cream.
TIP: If the chocolate slabs don’t melt as desired, pop the pudding with the bars on top back in the oven with the door open for 2 minutes or until melted slightly.
The Ultimate Self-Saucing Chocolate Pudding
2021-06-28 12:03:09
Serves 6
Print
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
25g The Almond Girl chopped almonds, blended until fine
90g (125ml) soft brown sugar
1 tbsp baking powder
35g The Kate Tin cocoa powder
250ml milk
70g salted butter, melted
2 large eggs
1 tsp vanilla extract
Chocolate sauce
180g soft brown sugar
18g The Kate Tin cocoa powder
500ml boiling water
1 tsp instant coffee
3 x 100g your favourite dark chocolate slabs or chocolate drops (optional)
Instructions
Preheat the oven to 180ºC or 160ºC fan-forced.
Sift the flour, almonds, sugar, baking powder, and cocoa into a large bowl.
Add the milk, butter, egg, and vanilla and mix well to combine.
Pour the mixture into a lightly greased 26 x 20 x 4cm ceramic ovenproof dish.
To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture.
Place the pudding in the oven and pour the boiling water over the back of a spoon over the pudding and bake for 30 minutes or until the top is firm.
Remove from the oven and while still hot, place the chocolate slabs carefully on top. Allow to melt for 2-3 minutes then serve immediately with ice cream or cream.
Notes
TIP: If the chocolate slabs don’t melt as desired, pop the pudding with the bars on top back in the oven with the door open for 2 minutes or until melted slightly.
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This malva pudding is extra moist thanks to the pressure cooking setting of the Instant Pot and the saute function comes in handy for making the boozy sauce.
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If you’re a long-time reader of The Kate Tin, you’ll know that the very first post I ever wrote was called ‘Beetroot and Pressure Cookers’. It was a childhood memory I shared of my grandmother and The Great Pressure Cooker Explosion Of 1996. I was 8 years old and my grandfather had planted WAY too much beetroot that year. In an effort to save us all from eating beetroot every day for the next decade, my grandmother decided to bottle them – using her prehistoric pressure cooker. Long story short, the decrepit thing exploded and flung bright purple juice everywhere!
Ever since then, I’ve had a morbid fear of pressure cookers. That is until I was introduced to the Instant Pot. Its got a gazillion safety functions and super silent pressure building so I no longer live in fear of dying at the hands of a vegetable!
While most people play around with cooking beef stews, soups and rice dishes when they first get their Instant Pot, I obviously went straight for pudding! Did you know your Instant Pot can make desserts too?! I’ve successfully made a velvety smooth chocolate cheesecake in it, made my own tinned caramel in minutes and now I’ve created a deliciously moist malva pudding! It’s not just a pressure cooker, though. It cooks rice in 4 minutes flat, you can make yoghurt, I’ve even used it as a bain marie to melt chocolate! Have you experimented with yours? I’d love to know what you’ve made with it!
Instant Pot Malva Pudding with Amarula Sauce
2019-07-09 12:02:39
Serves 6
Print
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
In a large bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to form a thick batter.
Grease an 18cm bundt tin - silicone or metal - but it needs to fit inside the Instant Pot.
Pour the batter into the bundt tin filling it ¾ of the way to the top.
Place the Instant Pot rack inside the inner pot of the Instant pot and add 2 cups water. Place the pudding on top.
Select Manual and cook the pudding on high pressure for 40 minutes. Allow the pressure to release naturally for ten minutes, then release the pressure manually. Remove from the Instant Pot (wrap in foil to keep warm).
Next prepare the sauce. Pour the water out of the Instant Pot, then add the evaporated milk, butter and sugar. Set the Instant Pot to a normal simmer by pressing the ‘saute’ button twice. Simmer for 15 minutes. Stir in the Amarula and vanilla.
Unwrap the foil from the pudding (it should still be hot) and immediately pour the sauce over to soak completely.
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Inspired by our South African malva pudding, this waffle cake is a tower of light and fluffy waffles sandwiched with thick creamy custard and drenched in malva pudding syrup.
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Phwoar just look at that tower of drippy, oozy waffles! They’re sandwiched together with silky smooth creme patisserie (which is just a fancy French name for custard) and the syrup is a thicker version of the one we pour over hot-out-the-oven malva pudding.
How did I come up with this SA dessert smash-up? When the team over at Stork Bake asked me to create a recipe with a South African Mmmzansi twist, it was tricky. I’ve done so many over the years – twists on peppermint crisp tart, milk tart, hertzoggies, so many that I wondered if *gasp* I’d run out of ideas! Then one night I had a sweet dream and woke up in the middle of the night with the idea for these Malva Pudding Waffles. It actually happens quite often. Is that weird? I’m sure it is.
Anyways, this Malva Pudding Waffle Cake is actually to celebrate World Baking Day which is on Friday 17 May. I’m excited to be a part of this year’s Stork Bake-Off competition where I’ll be mentoring one of you to go up against Lazy Makoti and Lentswe‘s teams in order to win a grand prize of an R12 000 Kenwood Titanium Mega Pack. Since I’ve seen enough of your creations to know that you all are seriously good bakers, I know that we can win this!
All you need to do is:
Step 1: Come up with your own twist on a South African favourite.
Step 2: Make sure it uses Stork Bake and the technique I used in my waffle cake, which is whipping egg whites.
Step 3: Take a picture of your creation (don’t forget to photograph it with the Stork Bake) and post it up on social media. Tag the Stork team @ilovebakingsa and use the hashtag #StorkBakesBest.
The winner will get a one-on-one session with me so we can perfect your recipe and WIN you that Kenwood Titanium Megapack worth R12 000! Remember, I’m here to help so feel free to use any of my recipes as a base for your creativity. You can also comment below or drop me a message on Facebook, Instagram or Twitter with any questions!
Malva Pudding Waffle Cake
2019-05-07 17:06:20
Serves 8
Inspired by South African malva pudding, these waffles are sandwiched together with thick custard and drenched in malva pudding syrup.
Print
Prep Time
1 min
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 min
Cook Time
15 min
Total Time
1 hr 15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
200g STORK Bake, melted and cooled plus extra for brushing
30ml (2 tbsp) apricot jam
10ml (2 tsp) white vinegar
10ml (2 tsp) bicarbonate of soda
CUSTARD FILLING
4 large egg yolks
80g (⅓ cup) castor sugar
40g (¼ cup) cornflour
500ml (2 cups) milk
5ml (1 tsp) vanilla extract
250ml ( 1 cup) cream, whipped
MALVA SAUCE
250ml (1 cup) double thick cream
100g STORK Bake, chopped
100g castor sugar
5ml (1 tsp) vanilla extract
Fresh berries and icing sugar , to serve
Instructions
To make the waffles, place the flour, baking powder, salt and half the sugar in a large bowl and whisk together. In a separate bowl, whisk together the yolks, milk, melted STORK Bake, apricot jam and vinegar, then pour it over the flour mixture, whisking to form a smooth batter.
In a clean bowl, whisk the egg whites until soft peaks. Continue to whisk while adding the remaining sugar until the meringue is thick and glossy. Fold the meringue gently into the waffle batter using a large metal spoon, taking care not to knock out the air.
Preheat a waffle iron according to the manufacturer's instructions. Brush the preheated waffle plates with the extra STORK Bake and pour 60-80ml of the batter onto the plates. Close the waffle iron and cook until the light goes off and the waffles are golden brown. Repeat with the remaining batter.
To make the custard filling, whisk the yolks and castor sugar together in a large bowl. In a separate bowl, mix the cornflour together with 60ml of the milk to form a paste and add to the egg mixture. Heat the rest of the milk in a medium saucepan until just below boiling point. Pour the hot milk into the egg yolks whilst whisking continuously. Return the mixture to the pot and cook over medium heat until thickened. Add the vanilla. Transfer to a bowl and cover the surface with cling wrap (to prevent a skin from forming). Allow to cool completely. Once cool, beat the custard with a spatula until smooth then fold the whipped cream lightly through the custard.
To make the sauce, place the cream, STORK Bake and sugar in a saucepan and stir over moderate heat until dissolved, increase the heat and bring to a boil. Allow to reduce for 5-10 minutes.
To assemble, layer the waffles and custard filling alternatively to form a large tower. Arrange a pile of berries on top and serve with the warm sauce on the side for drizzling.