Happy Heritage Month, South Africa! This Tuesday, not only do we honour South Africa's diversity, traditions and the beautiful people that make up our nation, but our delicious food. What better way to celebrate than with a slice of Malva pudding? We've changed up some of the traditional ingredients for a Bantifed version that can be enjoyed around the braai or over coffee with friends.
Heba Malva Pudding
Cuisine: Banting, Gluten-free, South African
- 3 cups Heba
- 1 tsp baking powder
- Pinch of salt
- 4 Tbsps butter
- 2 Tbsps apple cider vinegar
- 2 cups full cream milk
- ¾ cup xylitol
- 8 eggs
- 1 tsp vanilla extract
- 1 cup cream
- ½ cup butter
- 1/3 cup xylitol
- ½ cup water
- Preheat the oven to 200℃ and line a roasting dish (28 x 19 cm) with butter.
- In a large mixing bowl, whisk the eggs and xylitol until foaming. Then add the vanilla extract and whisk until smooth consistency. Set aside.
- Melt the butter in a sauce pan over medium heat, then add the milk and apple cider vinegar. Let it cool down.
- In a separate bowl, mix the HEBA, baking powder and salt together.
- Gradually add the milk mixture to the dry ingredients and mix until smooth (this will be a dry “paste” texture). Then fold in the egg mixture until smooth.
- Pour mixture into prepared dish and bake for 30-40 minutes until a toothpick comes out clean and the pudding is golden brown on top.
- In the meantime, melt the butter and add the rest of the sauce ingredients in a small sauce pan over a medium heat.
- Once the pudding comes out of the oven pierce holes over the entire pudding using a fork.
- Pour the hot sauce over the pudding as soon as it comes out of the oven so that the pores can soak up all of the sauce.
- Serve with whipped cream or Banting custard.
Recipe and photography: The Good Roots