Malva pudding with ginger & pears poached in rooibos tea
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Unrated
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Prep Time
20 mins
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Cook Time
50 mins
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Servings
6
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Course
Dessert, Baked Goods
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Cuisine
South African
Malva pudding with ginger & pears poached in rooibos tea
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A delicious classic South African Malva pudding recipe with ginger & pears poached in rooibos tea.
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Ingredients
Malva pudding:
- Mix up one pack of Ina Paarman Malva pudding or make a batch of the scratch recipe as per link above.
- 1 tsp ground ginger
- 1 Tbs crystallized ginger finely chopped
- syrup 1 Tbsp; reserved for the Malva sauce
Poached pears:
- 3 pear peeled and cored, large or 4 smaller ones
- 500 ml rooibos tea 2 x teabags, strong; brewed
- 1 cinnamon quill form
- 3 star anise pods
- ¼ cup sugar
Instructions
- Place rooibos tea, spice and sugar into a small pot and bring to a boil. Add the pears and cook for 10 minutes until soft but still holding shape. Drain and set aside.
- Make the Malva according to the pack and instructions adding ½ tsp ground ginger and the crystallized ginger.
- Spread in your baking dish and place the drained poached pears into the batter & cut side down to prevent the sauce pooling in the halves. Bake according to the pack or my recipe.
- When heating the Malva sauce, add 1 tablespoon ginger syrup and pour over the pudding as it comes out the oven.
- Serve with vanilla ice cream or custard.
- The original Malva pudding with orange juice
Notes
- Store any leftovers in the fridge for up to 5 days.
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