Pudim Malva (Malva Pudding)
Malva Pudding Diga: MAL-vuh PUD-ing
O pudim malva é uma sobremesa sul-africana adorada, composta por um bolo esponjoso rico e úmido encharcado em um molho cremoso infusionado com damasco. Ele se originou na região do Cabo e é um item básico em braais, reuniões familiares e mesas festivas em todo o país. O pudim tem uma cobertura pegajosa e caramelizada com um interior macio e esponjoso que absorve o molho doce, criando uma textura e sabor irresistivelmente reconfortantes. Uma pitada de geleia de damasco dá a ele uma nota frutada sutil que o diferencia de outros pudins assados.
Pudim Malva (Malva Pudding)
Malva Pudding
Pronunciado MAL-vuh PUD-ing
- Rende
- 6
- Prep
- 15 min
- Cozimento
- 45 min
- Total
- 1 h
- Nível
- Fácil
Também sem nozes.
Alergênicos: contém glúten, leite, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Sauce
Modo de preparo
Preheat oven to 350°F (175°C). Grease an 8x8-inch (20x20 cm) baking dish.
In a large bowl, beat the sugar and eggs together until pale and fluffy, about 3 minutes.
Mix in the apricot jam until fully incorporated.
In a separate bowl, sift together the flour, baking soda, and salt.
Combine the milk, melted butter, and vinegar in a small jug. Alternately fold the dry ingredients and the milk mixture into the egg mixture until smooth.
Pour the batter into the prepared dish and bake for 35-40 minutes until the top is golden and a skewer inserted in the center comes out clean.
While the pudding bakes, prepare the sauce. combine cream, sugar, butter, water, and vanilla in a saucepan. Bring to a gentle simmer, stirring until the sugar dissolves.
Remove the baked pudding from the oven and immediately poke holes all over with a fork or skewer.
Slowly pour the hot sauce over the hot pudding, allowing it to soak in. Let rest for 10 minutes before serving.
Serve warm.
Variantes regionais
Some modern versions add a splash of brandy or sherry to the sauce for extra depth. A few regional cooks incorporate a little ground ginger or orange zest in the batter.
Notas do cozinheiro
- The sauce may seem like too much liquid, but the pudding absorbs almost all of it, creating its signature moist texture.
- For best results, use smooth apricot jam without large fruit pieces.
- Reheat individual portions in the microwave for 20-30 seconds if serving the next day.
Sirva com
Vanilla ice cream, whipped cream, or custard
Antecipe e armazenamento
Can be baked and sauced a day ahead; store covered at room temperature or refrigerate up to 3 days. Reheat gently before serving.
