Malva Pudding Panna Cotta Cake…
Today we’re going traditional. Traditional South African that is, but in a very non-traditional way.
Malva Pudding is one of the most traditional South African desserts around. It also happens to be the yummiest. Yes? No? Yes! In its original form, it is a baked pudding with a rich buttery syrup that gets poured over after baking and is left to soak in. It is perfect on cold nights.
My friend, T, loves this pudding and so I decided to make her one all for herself. (I’m not saying she’s greedy, though she did threaten to eat it all and not share one bite.)
I wanted to do something different, something to challenge my inner baker, so I sat down with 4 different recipes, studied the general proportions, tweaked a bit here and there, and so it existed. Malva Pudding Panna Cotta Cake. The name’s a mouthful I know. I haven’t been able to decide on a better one, any suggestions?
The base is the original baked pudding soaked in the syrup. For the panna cotta mixture I more or less multiplied the syrup quantity by 4 and added an extra cup of cream and gelatine.
It was my first time creating my own recipe and let me tell you it is so rewarding. The birthday girl loved it and no, she didn’t end up eating the whole thing. :)
Malva Pudding Panna Cotta Cake:
- 2/3 cup sugar (1/3 cup castor, 1/3 cup muscavado)
- 2 eggs
- 2 tsp smooth apricot jam
- 1 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 20g butter, melted
- 1 tsp vinegar
- 1/3 cup milk
Preheat the oven to 180°C/350°F and line and grease a 20-25cm spring-form pan. (The size depends on how tall you want the cake to be, the smaller the taller)
Cream the sugar and eggs together in a medium bowl until the mixture is a pale brown colour.
Add the apricot jam and gently stir with a whisk to combine.
Sift the flour, baking soda and salt together in a small bowl and set aside.
Combine the melted butter, vinegar and milk in a separate bowl.
Add the dry and wet ingredients alternately to the creamed mixture, stirring gently with the whisk to combine.
Pour into the prepared pan and bake for 30-45 minutes, or until a tester inserted into the middle comes out clean.
While the base is baking, make the syrup.
- 1/2 cup cream
- 1/4 cup butter
- 1/3 cup sugar
- 1/4 cup milk/hot water/liqueur
Combine all ingredients in a small saucepan over medium heat and stir with a wooden spoon until the syrup is smooth and all sugar has dissolved.
When done, remove the base from the oven, poke holes all over, and pour the syrup over immediately. Let it stand to soak in all the syrup. Don’t fret, it will seem like it won’t soak it all up but it will.
Now for the panna cotta mixture…
Panna Cotta Layer:
- 3 cups cream
- 1 cup sugar
- 1 cup milk/hot water/liqueur
- 25ml gelatine, sprinkled over 50ml water and left to bloom
Combine all ingredients except for the gelatine in a medium saucepan over medium heat and stir with a wooden spoon until the mixture is smooth and all sugar has dissolved. Add the gelatine and stir until all the gelatine has dissolved.
Pour the mixture into a large bowl and place the bowl in a sink of ice water (being careful not to get any water into the mixture), stirring until the mixture has cooled considerably.
Place a large piece of greaseproof paper onto the counter and invert the malva pudding base onto it. (be careful as it is soaked through and may break if you’re not careful)
Peel off the greaseproof liner and place the base back into the spring-form pan.
Pour the panna cotta mixture into the pan on top of the base and chill in the fridge until firm. (about 4-6 hours or overnight)
When you’re ready to serve, heat the outside of the pan lightly with a blow torch, or with a cloth warmed in hot water to make it easier to release. If it is sticking you can run a knife around the edges but be gentle as you don’t want to mess up the sides. (if you’re a perfectionist, like me. Not always a blessing hey? often a curse.)
Hope I’ve inspired you to shake things up a bit. What do you think?