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Malva pudding with ginger & pears poached in rooibos tea

A delicious classic South African Malva pudding recipe with ginger & pears poached in rooibos tea.

Prep Time
20 mins
Cook Time
20 mins
Servings: 6
Course: Dessert , Baked Goods
Cuisine: South African

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 finely chopped crystallized ginger
  • + 1 Tbsp of the syrup reserved for the Malva sauce
Poached pears:
  • 3 large pears or 4 smaller ones peeled and cored
  • 500 ml strong rooibos tea brewed 2 x teabags
  • 1 cinnamon quill
  • 3 x star anise pods
  • ¼ cup of sugar

Instructions

    Cup of Yum
  1. 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.
  2. Make the Malva according to the pack and instructions adding ½ tsp ground ginger and the crystallized ginger.
  3. 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.
  4. When heating the Malva sauce, add 1 tablespoon ginger syrup and pour over the pudding as it comes out the oven.
  5. Serve with vanilla ice cream or custard.
  6. The original Malva pudding with orange juice

Notes

  • Store any leftovers in the fridge for up to 5 days.