Rumor has it Galley Pirates is getting a reputation for pushing calorie rich, dare I say…fattening…food. Guilty, I suppose. But sailors tend to be a lively bunch, generally burning off what they take in…and have a high appreciation for really good food. So to add to our booty of “satisfying” foods is Malva Pudding. I was given this recipe from a South African friend of mine. From Dutch Cape origin, it is a delicious example of how simple, traditional ingredients…sugar, cream, butter, flour…are still the staples of great desserts.
I’d like to first introduce you to one of my favorite galley gadgets, the collapsible bowl. It flattens into a compact 2.5″ high dish for easy storing. Works great as a dog water dish in it’s collapsed state, forming a “splash pan” around the water bowl. Then it pops up into a versatile mixing bowl. (suggest washing it out after the dog’s been at it. : )
1 cup sugar
1 tablespoon apricot jam
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vinegar
1 cup milk
Light and preheat your galley oven to 350 degrees.
Beat the egg, sugar and jam together.
Melt the butter in a small pan on your stove, add the vinegar to the melted butter. In a separate bowl, mix baking soda and salt into the flour. Add the flour mixture and the milk to the egg and sugar mixture.
Then pour in the melted butter and vinegar.
Mix well. Pour into a small (approx. 8 x 8″) oven proof casserole and place in your 350 degree oven. Keeping the temperature to 350 degrees is important to get the golden, caramelized color. The temperature can range from 350-400 degrees, just keep an eye on the color of your Malva. It should bake for 45-60 minutes or until the pudding has a rich, brown color.
While it’s baking, prepare your cream sauce.
6 tablespoons butter
1 cup sugar
1 cup table cream
1/2 cup hot water
Melt 6 tablespoons of butter in your saucepan. Add the rest of the ingredients and stir over medium heat until the sugar is dissolved. Set aside until the pudding comes out of the oven.
Carefully pull the Malva out of the oven and place on a hot plate or trivet. Immediately drizzle your cream sauce over the Malva pudding so it soaks in all around.
Serve piping hot. (or cold… or cabin temperature. I’ve never had a bad tasting Malva, hot or cold.)
Malva is often served with custard or ice cream. I rarely have ice cream on board so today I’m serving with fruit instead.
Eat in moderation if you feel the need, but it’s not easy to eat just a little Malva Pudding. Worried that Galley Pirates are trying to fatten you up? Skip the Malva and eat the fruit!