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.

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.

SERVES 8 // COOK TIME 1 hour

INGREDIENTS
For the sponge
2 cups oats
2 cups desiccated coconut
100 ml golden syrup or honey
¼ cup plain yoghurt
2 tsp psyllium husk
¼ cup berry jam
For the chocolate coating
½ cup coconut oil
3 tbsp cocoa
1½ cups desiccated coconut

METHOD
For the sponge
1. Line a loaf tin with cling film.
2. Place oats in a blender and pulse until fine crumbs form.
3. Add remaining ingredients (except the jam) and pulse until just combined.
4. Press ½ the mixture into the tin. Spread with jam, then pop in the fridge for 10 minutes.
5. Crumble remaining mixture evenly over the jam and press down lightly. Refrigerate for 1 hour, until set.
For the chocolate coating
1. Gently melt the coconut oil and cocoa together.
2. Remove the sponge from the tin and cut into 8 squares.
3. Dip each square into the cocoa mixture and then into the coconut.
4. Place in the fridge until you’re ready to serve.

The post No bake lamingtons appeared first on MyKitchen.

Mature and classy is exactly what this red wine poached pears with vanilla custard recipe is. Whip up a quick batch at your next dinner party to impress your guests.

SERVES 6 // COOK TIME 1 hour

INGREDIENTS
For the vanilla custard
575 ml milk
1 tbsp vanilla essence
6 egg yolks
2 tbsp caster sugar
2 tbsp cornflour
For the poached pears
1 bottle sweet red wine
125 g sugar
2 cloves
1 cinnamon stick
1 piece lemon rind
1 tsp vanilla essence
1 tsp nutmeg
6 pears, cored and peeled (leave stalks intact)

The post Red wine poached pears with vanilla custard appeared first on MyKitchen.

This triple-chocolate cookie dough cake is the ultimate comfort food! It’s so good that it’s guaranteed to make your day and even week, so much better!

SERVES 8 // COOK TIME 40 min

INGREDIENTS
150 g flour
½ tsp salt
½ tsp bicarbonate of soda
110 g butter
85 g brown sugar
1 tsp vanilla essence
1 egg
50 g milk-chocolate chips
50 g dark-chocolate chips
50 g white-chocolate chips

METHOD
1. Preheat oven to 180°C and grease an ovenproof dish.
2. In one bowl, combine flour, salt and bicarbonate of soda.
3. In another bowl, beat together the butter and sugar until pale and creamy. Add the vanilla essence and egg.
4. Fold the flour mixture and all the chocolate chips into the butter mixture.
5. Transfer the batter to the dish and smooth out the top. Bake for 25–30 minutes, until golden and crispy round the edges but still slightly gooey inside.
6. Allow to cool for 10 minutes before serving with ice cream.

Recipes & styling: Ameree Vercueil
Photography: Andreas Eiselen

Dreaming of a creamy, ultra-smooth classic cheesecake recipe, paired with a red-velvet crust? Then look no further than this simply decadent red-velvet cheesecake recipe.

The post Triple-chocolate cookie dough cake appeared first on MyKitchen.

This deconstructed peppermint crisp pudding was created to complement all of the best South African dessert flavours. It’s also so quick and easy to make!

SERVES  4 // COOK TIME 10 min

INGREDIENTS
4 mini Swiss rolls
1 cup cream
1 tsp cinnamon
1 cup ready-made custard
100 g peppermint crisp chocolate, cut into shards

METHOD
1. Cut the Swiss rolls into 5 equal slices.
2. Whip the cream with the cinnamon and pour in a ziplock bag or piping bag. Cut the nozzle 1.5 cm thick.
3. Spread one spoonful of the custard on to each plate. Then layer the Swiss roll slices over the custard, pipe a few small balls of cream on top of the slices and around the plate, then sprinkle with shards of the chocolate and serve immediately.

The post Deconstructed peppermint crisp pudding appeared first on MyKitchen.