It’s malva pudding, but elevated! Cosy and comforting, this ginger and date pudding features a tang of orange for that citrus twist. Whether you’re enjoying it on a chilly evening or serving it at a gathering, use SELATI Sugar to make this delicious dessert – it’s sure to become your go-to sweet treat for any occasion!

Ginger & date pudding 

Makes 6  

Ingredients 

For the toffee orange sauce 

1 cup (250ml) orange juice, pulp removed
1 cup (200g) SELATI Golden Brown Sugar
½ cup (125ml) cream
½ cup (125g) butter
Pinch of coarse sea salt 

For the pudding 

⅓ cup (70g) SELATI Golden Brown Sugar
⅓ cup (65g) SELATI Muscovado Sugar
½ cup (125g) butter, room temperature 
1 tsp vanilla essence 
2 large eggs
1 cup (200g) pitted semi-dried dates, chopped
1 cup (250ml) boiling water
Pinch of salt
1 cup (200g) flour
2 tsp (10ml) baking powder
1 tsp (5ml) bicarbonate of soda
½ tsp (3ml) ground cinnamon
1 tsp (5ml) ground ginger
Ice cream, to serve 

Method 

1. For the toffee sauce, add juice and sugar to a pot over medium heat. Stir to dissolve sugar completely. 
2. Bring to a boil and reduce until it turns a dark amber colour, about 10-12 minutes. (The mixture will change from a rapid boil to a slow bubble, becoming syrupy). 
3. Add the cream and stir, then add the butter and salt. Remove and set aside. 
4. Preheat oven to 180°C. 
5. For the pudding, cream together sugar, butter and vanilla until fluffy. Add the eggs one at a time, incorporating them well. 
6. Add dates and boiling water to a pot and bring to a simmer for 1-2 minutes, stirring to soften dates. Mash lightly with a fork until chunky. 
7. Stir the dates through the batter. 
8. Sift together the salt, flour, baking powder, bicarb and spices, then fold through the batter. 
9. Pour into eight 6cm round ramekins, filling ¾ full. Bake for 15-20 minutes, until cakes are puffed up and a skewer inserted comes out clean. 
10. Immediately poke lots of holes into each pudding, all the way to the base. 
11. Heat the toffee sauce until runny, then drizzle over pudding. Set aside to soak. 
12. Unmould puddings, if you like. Serve topped with ice cream and extra toffee sauce. 

Cook’s note: We baked our cake in a 10cm mini Bundt tin for 25 minutes, but these can also be made in a jumbo muffin tin. 

Recipe & styling: Sjaan van der Ploeg

Photography: Zhann Solomons

The post Ginger & date pudding with Selati Sugar appeared first on MyKitchen.

Your dad is in for a treat! Whether a hearty breakfast, tasty lunch or decadent dessert, try one (or more!) of these recipes to spoil him with a yummy home-cooked meal.  

Breakfast 

Pap pancakes with bacon jam 

Makes 12 // Cooking time: 45 minutes 

Ingredients 

¼ cup (60ml) + 2 Tbsp (15ml) maize meal
¼ cup (60ml) + 2 Tbsp (15ml) flour
1½ tsp baking powder
¼ cup (60ml) grated Cheddar
Salt and pepper
½ cup (250ml) milk
½ cup (250ml) amasi
1½ (22ml) Tbsp butter, melted
1 egg  

For the bacon jam 

½ cup onion marmalade
200g bacon, chopped and fried  

For serving 

Rocket
Sliced avocado
Cherry tomatoes 

Method 

1. Mix the maize meal, flour, baking powder and cheese together. Season well.
2. In a separate bowl, whisk together the milk, amasi, butter and egg.
3. Whisk the wet ingredients into the dry ingredients until well-combined and lump-free.
4. Lightly grease a non-stick pan and place over low-medium heat. 
5. Add spoonfuls of batter, frying each pancake for 1–2 minutes on each side, until golden brown and cooked through.
6. Make the jam by mixing the marmalade and half the bacon bits.
7. Serve pancakes topped with bacon jam, reserved bacon bits, rocket, avocado and

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Pea croquettes with poached eggs and salmon 

Serves 2 // Cooking time: 50 minutes + cooling time 

Ingredients 

1 small potato
¾ cup (175ml) peas
¼ cup (60ml) grated Parmesan
2 Tbsp (30ml) chopped chives
1 Tbsp (15ml) flour
1 egg yolk 
2 eggs 
1 cup (250ml) breadcrumbs
Vegetable oil, for frying 

For the creamy caper dressing 

Handful chopped parsley
½ cup (125ml) mayonnaise
Juice of ½ lemon
1 Tbsp (15ml) chopped capers  

To serve 

2 eggs
200g smoked salmon 

Method 

1. Cook the peas and potato. Peel the potato, then mash and measure out 1 cup. Leave both to cool.
2. Mix the mashed potato, peas, Parmesan, chives, flour and egg yolk. Roll into small balls.
3. Chill in the fridge for at least 2 hours.
4. Beat the eggs in a bowl. Place the breadcrumbs in another bowl.
5. Pour oil into a pan 2cm deep and heat to medium-high.
6. Dip the chilled balls in egg, then roll in breadcrumbs. 
7. Working in batches, fry them, turning often, until golden brown and crisp (about 3–4 minutes). Drain on paper towel.
8. Combine all the dressing ingredients.

To serve 

1. To poach the eggs, bring a pot of water to a simmer and add a drop of vinegar. 
2. Crack each egg into a separate cup. Stir the water to create a whirlpool and tip in an egg.
3. Cook for 3–5 minutes, then remove with a slotted spoon. Repeat.
4. Serve the croquettes with poached egg and salmon, drizzled with creamy caper dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za 

Lunch 

Chargrilled steak with chimichurri and shoestring fries 

Serves 4–6  // Total time: 30 minutes 

Ingredients 

2 rump steaks (700g each), at room temperature
Salt and pepper
Olive oil  

For the chimichurri 

2 cloves garlic, finely minced 
1 red chilli, deseeded and finely chopped
40g finely chopped parsley 
1 tsp dried oregano 
½ tsp coarse salt 
Pepper
3 Tbsp red wine vinegar 
⅓ cup olive oil  

For the shoestring fries 

6 potatoes, peeled 
¼ cup flour
Oil, for frying
Sea salt 

Method 

1. Pat down the steaks using paper towel. Season both sides evenly, drizzle with a bit of olive oil and massage into the steak.
2. Heat a griddle pan (or grill or braai) to high heat.
3. Cook the steak (one at a time, depending on the size of your pan) for 3–4 minutes to create a caramelised exterior.
4. Turn the steak and cook for another 3–4 minutes to medium-rare (or your desired doneness). 
5. Rest the steaks on a wooden board for 10 minutes before slicing.

For the chimichurri 

1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Using a spoon, mix and press the ingredients together.
2. Add vinegar and oil and stir through. Taste and season as needed.

For the shoestring fries 

1. Using a mandolin slicer (or a very sharp knife), cut the potatoes into very thin slices. Then cut the slices into long thin matchsticks.
2. Heat a pot of oil until very hot – test it by adding one chip to the oil; if it starts sizzling, the oil is ready.
3. Toss the fries in flour to coat lightly.
4. Fry in batches until golden and crispy. (Be careful not to overcook or burn them.)
5. Remove using a slotted spoon and place on a paper towel to drain. 
6. Sprinkle the fries with sea salt.

Cook’s note:
Slice your steak and top with a drizzle of chimichurri. Serve with fries on the side (with mayonnaise or tomato sauce if you like). Enjoy! 

Stylist: Sjaan van der Ploeg
Photography: Peet Mocke/hmiimages.co.za 

Spiced Moroccan lamb meatballs with couscous 

Serves 6 // Cooking time: 30 minutes 

Ingredients 

1kg lamb mince
1 onion, finely chopped
1 Tbsp (15ml) paprika
2½ tsp (13ml) cumin
½ tsp (3ml) cinnamon
2 tsp (10ml) salt
½ cup (125ml) chopped parsley
Cooking oil  

For the sauce 

½ onion, chopped
1 clove garlic, grated
1 tsp (5ml) cumin seeds
1 tsp (5ml) coriander seeds
1 tsp (5ml) cayenne pepper
2 bay leaves
1 Tbsp (15ml) tomato paste
1 tin (400g) chopped tomatoes
½ cup (125ml) beef stock  

To serve 

1 cup couscous, cooked
Handful parsley, chopped 

Method 

1. Mix the mince, onion, spices, salt and parsley.
2. Shape the mixture into 5cm oval meatballs.
3. 3. Heat some oil in a pan and brown the meatballs on all sides. Remove and set aside.
4. To make the sauce, heat some oil in a pot and sauté the onions until soft (about 4 minutes). Add the garlic and spices, and cook for 2 minutes until fragrant.
5. Add the tomato paste, chopped tomatoes and stock, and simmer for 5 minutes. 
6. Add the meatballs to the sauce, cover and cook for 10 minutes.
7. Serve the meatballs and sauce with couscous, garnished with fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Dessert 

Chocolate and caramel malva pudding 

Serves 4–6 // Cooking time: 35 minutes 

Ingredients 

2 cups (400g) dark brown sugar  
5 large eggs  
1 tsp (5ml) vanilla essence  
1¾ (263g) cups cake flour  
½ cup cocoa powder  
2 tsp (10ml) baking powder  
1 tsp (5ml) salt  
2 cups (500ml) cream 
80g dark chocolate, melted 
2 tsp (10ml) bicarbonate of soda  
1 Tbsp (15ml) white spirit vinegar       

For the sauce   

¼ cup (60ml) butter
1 cup (250ml) brown sugar
1 can (410g) evaporated milk  

For serving    

Blueberries
Fresh mint    

Method 

1. Preheat oven to 180°C. 
2. Mix sugar, eggs and vanilla essence together until sugar dissolves. 
3. In a separate bowl, sift cake flour, cocoa powder, baking powder and salt, and combine. 
4. Fold half of the dry ingredients through the egg mixture, then add half the cream. 
5. Repeat the process, and fold in the melted chocolate. 
6. Combine bicarb and vinegar and stir into the
7. Pour batter into a greased 20 x 25cm oven dish and bake for 25–30 minutes. 
8. Near the end of the baking time, heat sauce ingredients in a pot until sugar dissolves, then boil for a minute.
9. Remove the pudding from the oven and poke holes into it using a skewer or sharp knife. Pour sauce over the hot pudding.
10. Garnish with berries and mint to serve.

Recipes, styling & photography: Fresh Living magazine

Deconstructed Peppermint Crisp pudding 

Serves 4 // Prep time: 10 minutes 

Ingredients 

4 mini Swiss rolls
1 cup (250ml) cream
1 tsp (5ml) cinnamon
1 cup (250ml) ready-made custard
100g Peppermint Crisp chocolate, cut into shards  

Method  

1. Cut the Swiss rolls into 5 equal slices.
2. Whip the cream with the cinnamon
3. Transfer cream to a ziplock bag or piping bag. Cut the nozzle 1.5cm thick.
4. Spread one spoonful of custard onto each plate. Layer the Swiss roll slices over the custard, pipe a few small balls of cream on top of the slices and around the plate.
5. Sprinkle with shards of chocolate and serve.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

The post Delicious recipes to spoil your dad on Father’s Day  appeared first on MyKitchen.

Is there anything more comforting than a warm bowl of malva pudding on a chilly day? Try one of these four recipes and cosy up with this traditional South African dessert. 

Chocolate and caramel malva pudding 

Serves 6–8 // Total Time 40–45 Min  

Ingredients 

For the malva 

2 cups (400 g) dark brown sugar  
5 large eggs  
1 tsp (5 ml) vanilla essence  
1¾ (263 g) cups cake flour  
½ cup cocoa powder  
2 tsp (10 ml) baking powder  
1 tsp (5 ml) salt  
2 cups (500 ml) cream 
80 g dark chocolate, melted 
2 tsp (1 ml) bicarbonate of soda  
1 Tbsp (15 ml) white spirit vinegar     

For the sauce  

¼ cup (60 ml) butter
1 cup (250 ml) brown sugar
1 can (410 g) evaporated milk
Fresh blueberries and mint leaves, for serving 

For serving   

Blueberries
Fresh mint   

Method  

1. Preheat oven to 180°C. 
2. Cream sugar, eggs and vanilla essence until sugar dissolves. 
3. Sift flour, cocoa powder, baking powder and salt together. 
4. Fold half the dry ingredients through the egg mixture, then add half the cream. Repeat the process. 
5. Fold in melted chocolate. 
6. Combine bicarb and vinegar and add to mixture. 
7. Pour batter into a greased 20×25 cm oven dish and bake for 25 to 30 minutes. Remove from oven and poke holes into pudding using a skewer or sharp knife. 
8. Heat sauce ingredients in a pot until sugar dissolves, then boil for 1 minute. 
9. Pour sauce over hot pudding. 
10. Garnish with berries and mint to serve.

Recipes and photography: Fresh Living Magazine 

Maize malva pudding

Serves 4 // Hands-on 20 minutes // Hands-off 45 minutes 

Ingredients 

200 g caster sugar
2 eggs, at room temperature
1 Tbsp (15 ml) smooth apricot jam
250 g maize meal
1 Tbsp (15 ml) bicarbonate of soda
1 tsp (5 ml) salt
2 Tbsp (30 ml) butter
½ cup (125 ml) milk
1 Tbsp (15 ml) vinegar
1 Tbsp (15 ml) vanilla essence

Method 

1. Preheat oven to 180°C.
2. Beat the caster sugar and eggs until fluffy. Whisk in the jam.
3. Sift the maize meal, bicarb and salt into a separate bowl.
4. Melt the butter in a small pot over medium heat. Add milk, vinegar and vanilla essence.
5. Add both the butter mixture and the egg mixture to the dry ingredients and mix well. Pour into a 2 L ovenproof dish.
6. Bake for 45 minutes, until the top is nicely browned. Serve with custard.

Chocolate & Orange Malva Pudding with Custard 

Serves 8–10 //  Total time 1 hour 45 minutes 

Ingredients

For the custard  

2 cups (500 ml) cream 
2 tsp (10 ml) vanilla essence
3 Tbsp (45 ml) castor sugar
4 egg yolks  

For the pudding 

1 cup sugar
3 eggs 
3 Tbsp (45 ml) apricot jam, heated 
1½ cups (375 ml) flour 
1½ tsp (8 ml) Bicarbonate of soda 
1 tsp (5 ml) salt 
25 g butter 
1½ tsp (7.5 ml) vinegar 
⅔ cup (150 ml) milk 
150 g dark chocolate, roughly chopped 
Zest of 2 oranges  

For the sauce 

1 cup (250 ml) cream 
150 g butter 
¾ cup (150 g) sugar 
¾ cup (180 ml) hot water   

Method 

For the custard 

1. Place the cream and vanilla in a pot over medium heat.
2. Add the sugar and egg yolks to a bowl and whisk for 3 minutes, until pale and thick.
3. Just before the cream starts simmering, remove from the heat. 
4. While whisking the egg-yolk mixture, add around half a cup of the hot cream and stir vigorously to mix through. Continue to add the cream bit by bit, to not overheat and curdle the eggs.
5. Move the custard back into the pot and place over a low heat.
6. Stir continuously for 10–15 minutes until the custard has thickened and coats the back of a spoon.
7. Strain the custard into a jug through a fine mesh sieve to remove any bits. Place a layer of cling film on the surface of the custard and refrigerate until needed. Adding the cling film to the surface of the custard prevents a skin from forming. 

For the malva 

1. Preheat the oven to 180°C.
2. Add the sugar and eggs to the bowl of a stand mixer and beat well until thick, about 2 minutes. Mix through the jam.
3. In a separate bowl, sift together the flour, bicarb and salt.
4. Add the butter, vinegar and milk to a bowl and microwave until the butter is just melted.
5. Add the sifted dry ingredients and the milk mixture alternately to the egg mixture. Beat well until smooth and combined. Stir through the chocolate and orange zest until evenly dispersed. Cover and bake for 45–55 minutes.

For the sauce 

1. Just before the pudding is ready, place the ingredients for the sauce in a pot over medium heat and stir until the sugar has dissolved and butter has melted.
2. Remove the pudding from the oven and place on a cooling rack. Use a skewer or knife to pierce holes all over the surface, through to the bottom of the dish.
3. Slowly pour the warm sauce over the pudding, stopping to let it absorb the liquid before adding more.
4. Serve the malva pudding with the vanilla custard.

Chocolate malva pudding with apricot ganache 

Serves 6 // Cooking time 30 minutes 

Ingredients  

For the pudding 

2 cups (500 ml) milk
2 tsp (10 ml) bicarbonate of soda
2 tsp (10 ml) baking powder
2 cups (300 g) flour
1 cup (200 g) white sugar
½ (3 ml) tsp salt
2 eggs
2 Tbsp (30 ml) vinegar
4 Tbsp (60 ml) apricot jam  

For the sauce 

1 tin (410 g) evaporated milk
¼ (50 g) cup sugar
1 tsp (5 ml) vanilla essence 

For apricot ganache 

100 g dried apricots, chopped
200 g dark chocolate, melted
200 ml cream, heated 

Method 

For the pudding 

1. Preheat the oven to 160°C.
2. In a bowl, mix together the milk and bicarb. In a separate bowl, mix together the remaining ingredients, and then add the milk mixture and stir until smooth.
3. Pour the batter into a baking tray or individual baking ramekins, filling them 3⁄4 of the way, and bake for 30 minutes until golden.

For the sauce 

1. Heat the ingredients in a saucepan until the sugar has dissolved.
2. Pour over pudding as soon as it is removed from the oven so that it can soak in.

For the ganache 

1.  Add all the ingredients into one bowl and mix through until incorporated. Serve with the malva pudding.

Also read: Creamy condensed milk rice pudding

The post 4 warm and wonderful malva pudding recipes   appeared first on MyKitchen.

Celebrate Easter with a bounty of delicious, sweet treats! These delicious desserts will be the perfect ending to your festive feast.  

Chocolate-egg truffles 

Makes 12 // Cooking time 55 minutes 

Ingredients 

¾ cup double-thick cream
500 g dark chocolate, chopped
1 tsp vanilla essence
250 g milk chocolate, melted
1 cup desiccated coconut 

Method 

1. In a medium pot, scald the cream. Add the dark chocolate and remove from the heat, then add the vanilla essence. Stir until the chocolate has melted and the mixture is smooth.
2. Pour into a shallow dish and place in the freezer for 25 minutes to set.
3. Remove from the freezer. Scoop out tablespoonfuls of mixture and gently roll into egg shapes, then return to the freezer for 5 minutes to harden again.
4. Using your fingers (or spearing with two toothpicks), dip each truffle egg into the melted milk chocolate. Allow the excess chocolate to drip off, then roll in the coconut.

Recipe & styling: Lisa Clark
Photography: Andreas Eiselen // HMimages.co.za 

Ultimate Easter sundae 

Serves 1 // Total time: 10 minutes 

Ingredients 

1 large hollow chocolate Easter egg
2–3 scoops ice cream
80 g white chocolate, chopped
Handful fresh berries
Store-bought caramel sauce, to drizzle 

Method 

1. Using a hot knife, slice off the top of the Easter egg.  
2. Fill egg with scoops of ice cream.  
3. Finish off with a sprinkle of chopped white chocolate, berries, and a drizzle of caramel sauce. 

Chef’s Tip: For an even more decadent dessert, fill the egg with chocolate mousse and dust with cocoa.  

Words by Sjaan Van Der Ploeg
Photography: Zhann Solomons, Fresh Living Magazine 

Easter Pavlova nests  

Serves 10–12 // Prep time 30 minutes // Cooking time 2 hr 30 min  

Ingredients 

For the pavlova nests 

4 egg whites
240 g castor sugar
1 tsp vanilla essence 

For the white chocolate cream 

80 g white chocolate, finely chopped
250 ml whipping cream  

To assemble  

½ cup coconut flakes, lightly toasted
Assorted mini Easter eggs 

Method 

For the pavlova nests 

1. Preheat the oven to 100 °C. Line two large baking trays with baking paper and draw on 12 eight-centimetre circles. Flip over the baking paper so that the pencil lines are facing downwards.
2. In a clean glass bowl, whip the egg whites until stiff peaks form. Gradually add the caster sugar 1 tablespoon at a time until incorporated. Beat in the vanilla and continue whipping until all the sugar is dissolved and the meringue is thick and glossy. 
3. Place the meringue mixture into a piping bag fitted with a star nozzle. Pipe nest shapes using the circles as a guide. You can also dollop the meringue straight on to the baking tray and shape into nests using the back of a spoon. 
4. Bake the nests for 2½ hours or until dried out and crisp. Allow to cool completely.

For the white-chocolate cream 

1. Combine the chocolate and 3 tbsp cream in a bowl and microwave until the chocolate has melted. Set aside until cool.
2. Whip the remaining cream to stiff peaks. Gently fold in the cooled chocolate mixture – do not over-mix. Cover and refrigerate until firm.

To assemble   

1. Spoon the white-chocolate cream into the pavlova nests. Arrange the toasted coconut flakes on top to resemble a nest and finish with some mini Easter eggs. Serve immediately. 

Cooks note: The pavlova nests can be prepared the day before. Store at room temperature in an airtight container. 

Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg
Photography: K-Leigh Siebritz 

Malva pudding in a bundt pan 

Serves 8–10 // Cooking time 1 hour 35 min 

Ingredients

For the malva pudding 

3 cups flour
½ cup cocoa powder
1 tsp salt
6 tbsp butter, at room temperature
2 cups brown sugar
4 eggs
3 Tbsp apricot jam
2½ tsp vinegar
2½ tsp bicarbonate of soda
2 cups milk 

For the malva glaze 

2 cups cream
⅔ cup butter
⅔ cup brown sugar
2 tsp vanilla essence
½ cup chopped dark chocolate 

For the chocolate sauce 

½ cup cream
1 cup chopped dark chocolate 

To decorate 

Speckled eggs
Chocolate eggs
Vanilla ice cream 

Method 

For the malva pudding 

1. Preheat oven to 180 °C. Grease a 20 cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50–55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.

For the malva glaze 

1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it is absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.

For the chocolate sauce 

1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Granadilla ice-cream cake with hot-cross-bun crust 

Serves 8–10 // Cooking time 5 minutes 

Ingredients 

For the ice cream cake

3 × A4 acetate sheets
6 hot cross buns
½ cup butter, melted
2 × 1.8 L tubs vanilla ice cream
2 tins mango, drained and pureed
Pulp of 5 granadillas  

For the granadilla sauce 

Pulp of 5 granadillas
½ cup sugar
To serve
2 cups double cream
2 mangoes, peeled and sliced 

Method 

For the ice cream cake 

1. Line the base of a 23 cm springform cake tin with baking paper. Place the acetate sheets around the sides of the tin to create a higher ‘wall’ inside the cake tin.
2. Place the hot cross buns in a food processor and process until rough crumbs form. Transfer to a bowl and mix in the butter.
3. Press the crumbs into the bottom of the cake tin, making sure the surface is flat. Freeze until needed.
4. Place one of the 1.8 L tubs of ice cream in a bowl. Allow to soften slightly.
5. Mix in the mango puree and granadilla pulp, then spread on top of the base. Freeze for 4 hours.
6. Remove the remaining 1.8 L of ice cream from the freezer and allow to soften slightly. Spoon on top of the other ice cream layer and smooth the surface. Freeze for 6 hours or until properly frozen.

For the granadilla sauce 

1. Place the granadilla pulp and sugar in a small pot over medium heat and bring to the boil. Simmer for about 5 minutes or until the mixture has a syrup consistency.
2. Remove from the heat and allow to cool completely.
3. Place the granadilla ice cream cake on a serving plate and top with cream. Decorate with sliced mango and drizzle with granadilla sauce just before serving.

Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za 

The post Delicious desserts perfect for Easter  appeared first on MyKitchen.

A classic local dessert filled with golden buttery deliciousness, Malva pudding will always be our ultimate comfort dessert

SERVES 8–10 //  TOTAL TIME 1 hr 45 min

For the custard

Cream 2 cups

Vanilla essence 2 tsp

Caster sugar 3 tbsp

Egg yolks 4 

RECTANGULAR dish recipe:

For the malva

Sugar 1 cups

Eggs 3 

Apricot jam, heated 45 ml

Flour 1 ½ cups

Bicarbonate of soda 1 ½ tsp

Salt 1 tsp

Butter 25 g

Vinegar 7.5 ml

Milk 150 ml

Dark chocolate, roughly chopped 150 g

Oranges, zested 2

For the malva sauce

Cream 1 cups

Butter 150 g

Sugar ¾ cup

Hot water ¾ cup

ROUND dish recipe:

For the malva

Sugar 1 cup

Eggs 2

Apricot jam, heated 30 ml

Flour 1 cup

Bicarb 1 tsp

Salt ½ tsp

Butter 15 g

Vinegar 1 tsp

Milk 100 ml

Dark chocolate, roughly chopped 80 g

Orange, zested 1

For the malva sauce

Cream 1 cup

Butter 100 g

Sugar ½ cup

Hot water ½ cup

FOR THE CUSTARD

1. Place the cream and vanilla in a pot over medium heat.

2. Add the sugar and egg yolks to a bowl and whisk for 3 minutes, until pale and thick.

3. Just before the cream starts simmering, remove from the heat. 

4. While whisking the egg yolk mixture, add around ½ a cup of the hot cream and stir vigorously to mix through. Continue to add the cream bit by bit, so as to not curdle the eggs.

5. Move the custard back into the pot and place over a low heat.

6. Stir continuously for 10–15 minutes until the custard has thickened and coats the back of a spoon.

7. Strain the custard through a fine mesh sieve to remove any bits into a jug. Place a layer of clingfilm on the surface of the custard and refrigerate until needed. Adding the clingfilm to the surface of the custard prevents a skin from forming.

FOR THE MALVA

1. Preheat the oven to 180ºC.

2. Add the sugar and eggs to the bowl of a stand mixer and beat well until thick, about 2 minutes. Mix through the jam.

3. In a separate bowl, sieve together the flour, bicarb and salt.

4. Add the butter, vinegar and milk to a bowl and microwave until the butter is just melted.

5. Add the sifted dry ingredients and the milk mixture alternately to the egg mixture. Beat well until smooth and combined. Stir through the chocolate and orange zest until evenly dispersed. Cover and bake for 45–55 minutes.

FOR THE SAUCE

1. Just before the Malva is ready, place the ingredients for the sauce in a pot over medium heat and stir until the sugar has dissolved and butter has melted.

2. Remove the Malva from the oven and place on a cooling rack. Use a skewer or knife to pierce holes all over the surface, through to the bottom of the dish.

3. Slowly pour the hot sauce over the Malva, stopping to let it absorb the liquid before adding more.

4. Serve the Malva pudding with the vanilla custard.

Top tip This dessert is packed full of golden buttery, chocolatey goodness. It’s definitely an indulgent recipe, and can be enjoyed without an accompanying custard or ice cream. Leave out the chocolate or orange zest for a more traditional flavour, or add in some alcohol for a boozy twist – we recommend bourbon or Amarula!

Stylist: Sjaan van der Ploeg;
Stylist’s assistants: Jezza-Rae Larsen & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za

We’ve put together 4 nostalgic dessert recipes, chocolate-chip cookies, bread pudding eclairs and chocolate pudding to make you feel right at home.

The post Chocolate & Orange Malva Pudding With Custard appeared first on MyKitchen.

The post Chocolate malva pudding with apricot ganache appeared first on MyKitchen.