Indulge in South Africa’s Sweetest Treats: Malva Pudding, Melktert, and Koeksisters

Paul | December 5, 2023 | Food, South Africa | No Comments

Malva pudding is a delectable sweet treat hailing from South Africa, renowned for its enticingly spongy caramelized texture and delightful infusion of apricot jam. It is often paired with a creamy sauce, poured over the warm pudding to create a heavenly dessert experience. Traditionally served warm, it is commonly accompanied by cold custard and/or ice cream, making it a beloved indulgence in many South African households and restaurants alike. The origins of malva pudding trace back to Dutch and Cape Dutch influences, reflecting its rich culinary heritage synonymous with the Cape region.

Interestingly, malva pudding gained international acclaim, particularly in the West Coast of the US, following its introduction by Art Smith, Oprah Winfrey’s personal chef. It made its mark during a Christmas dinner in 2006 for the pupils of the Oprah Winfrey Leadership Academy for Girls in South Africa.

The etymology of the name “malva” has sparked various theories:

The Oxford English Dictionary suggests that it derives from the Afrikaans term “malvalekker,” meaning “marshmallow.” This association may stem from the pudding’s texture, reminiscent of marshmallows, or from a similar Afrikaner confection known as “malvelekker,” crafted from marsh mallow extract.
“Malva” also translates to geranium in Afrikaans, leading to speculation that the batter might have been flavored with leaves from lemon- or rose-scented geraniums, native to South Africa.
Art Smith proposed a theory through Colin Cowie, stating that the pudding was named after a woman named Malva.
Another theory suggests that the sauce originally contained Malvasia (malmsey) wine, with some variations incorporating brandy or sherry.
Some proponents believe that the pudding was traditionally served alongside Malvasia wine, adding to its allure and sophistication.

Regardless of its name’s origins, malva pudding continues to captivate dessert enthusiasts worldwide with its irresistible blend of flavors and textures, representing a cherished part of South Africa’s culinary heritage.

Malva Pudding is a traditional South African dessert that is rich, sticky, and indulgent. This warm and comforting pudding has a spongy texture and is typically served with a hot caramel or toffee sauce. It’s a popular dessert choice for special occasions and family gatherings. Here’s a basic recipe for making Malva Pudding:

Malva Pudding Recipe:

Ingredients:

For the Pudding:

1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
Pinch of salt
1 large egg
1 tablespoon apricot jam
1 tablespoon vinegar
1 cup milk

For the Sauce:

1 cup heavy cream
1 cup butter
1 cup sugar
1/2 cup hot water

Instructions:

Preheat Oven:

Preheat your oven to 350°F (180°C). Grease a baking dish.

Prepare the Pudding:

In a large mixing bowl, whisk together the flour, sugar, baking soda, and a pinch of salt.
In a separate bowl, beat the egg and add the apricot jam, vinegar, and milk. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
Pour the batter into the prepared baking dish.

Bake the Pudding:

Bake in the preheated oven for approximately 30-40 minutes or until the pudding is golden brown and a toothpick inserted into the center comes out clean.

Prepare the Sauce:

While the pudding is baking, prepare the sauce. In a saucepan, combine the heavy cream, butter, sugar, and hot water. Stir over medium heat until the sugar has dissolved and the sauce is smooth.

Pour the Sauce:

Once the pudding is out of the oven, immediately pour the hot sauce over the hot pudding. Allow the pudding to absorb the sauce.

Serve:

Serve the Malva Pudding warm. It can be served on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving Suggestions:

Garnish with chopped nuts or a sprinkle of powdered sugar before serving.
Enjoy the Malva Pudding as a comforting dessert during cold weather or as a sweet treat for special occasions.

Malva Pudding is a beloved South African dessert that showcases the country’s rich and flavorful culinary traditions. Its sweet and sticky nature makes it a crowd-pleaser and a delightful conclusion to any meal.

famous South African dessert Melktert (Milk Tart)

Melktert, also known as Milk Tart, is a classic South African dessert with Dutch and Indonesian influences. This creamy and delicately spiced tart is made with a sweet pastry crust and a custard-like filling made primarily from milk, eggs, sugar, and flour. Melktert is a beloved treat enjoyed on various occasions and is a symbol of South African culinary heritage. Here’s a basic recipe for making a delicious Milk Tart:

Melktert, a beloved South African dessert, has its roots in the Dutch settlers who arrived in the Cape during the 17th century. Its origins can be traced back to a recipe found in Thomas van der Noot’s book, “Een notabel boexcken van cokeryen” (A Notable Book of Cookery), which also gave rise to the creation of Mattentaart, a similar delicacy.

Over the years, certain fundamental elements of Melktert have remained consistent:

The Crust: Traditionally, the crust was crafted from short-crust pastry, but modern variations often utilize ready-made puff pastry dough. While some recipes advocate for baking the custard directly in the crust, others suggest preparing the custard separately and then chilling it before adding to the crust.
The Custard Filling: The abundance of milk in the filling reflects the influence of Dutch dairy farmers who settled in the Cape. The custard filling typically consists of milk, sugar, eggs, and thickening agents like flour or cornflour. Cinnamon is commonly used to infuse the milk with flavor during the preparation process. Recipes may vary, with some calling for whole eggs while others require the eggs to be separated. The consistency of the filling can range from firm to soft and wobbly.
The Topping: A sprinkle of cinnamon on the surface adds a final touch to the Melktert. This tradition is attributed to Javanese slaves who introduced cinnamon to South Africa.

Melktert is typically served sliced, either chilled or at room temperature, allowing its creamy, custardy goodness to be enjoyed by all who partake.

Milk Tart Recipe:

Ingredients:

For the Pastry:

1 cup all-purpose flour
2 tablespoons sugar
Pinch of salt
1/2 cup unsalted butter, cold and cut into cubes
1 large egg yolk
2 tablespoons cold water

For the Filling:

4 cups milk
1 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
Ground cinnamon for dusting

Instructions:

Prepare the Pastry:

In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles breadcrumbs.
In a small bowl, whisk together the egg yolk and cold water. Add this mixture to the flour mixture and pulse until the dough comes together.
Turn the dough out onto a floured surface and knead it briefly until smooth. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat Oven:

Preheat your oven to 375°F (190°C).

Roll out Pastry:

Roll out the chilled pastry on a floured surface and line a tart pan with it. Trim any excess dough from the edges.

Blind Bake:

Line the pastry with parchment paper and fill with baking beans or pie weights. Blind bake the crust for about 15 minutes. Remove the parchment and weights and bake for an additional 5 minutes until the crust is golden brown. Allow it to cool.

Prepare Filling:

In a saucepan, heat the milk until it’s just about to boil. In a separate bowl, whisk together sugar, flour, and salt. Add this dry mixture to the hot milk, whisking continuously to prevent lumps.
In a separate bowl, beat the eggs. Gradually add a small amount of the hot milk mixture to the beaten eggs while whisking continuously. This tempers the eggs. Then, slowly pour the egg mixture back into the hot milk mixture, whisking constantly.
Continue cooking and whisking until the custard thickens. Remove from heat and stir in the vanilla extract.

Assemble and Bake:

Pour the custard into the pre-baked tart crust. Smooth the top with a spatula. Sprinkle ground cinnamon over the surface.

Chill and Serve:

Allow the Milk Tart to cool to room temperature before refrigerating it for at least a few hours or until set. Slice and serve chilled.

Serving Suggestions:

Milk Tart is often served chilled, and it can be enjoyed on its own or with a cup of tea or coffee.
Garnish with additional ground cinnamon before serving.

Milk Tart is a delightful dessert that captures the essence of South African flavors. Its creamy texture and subtle spicing make it a favorite among those who appreciate the country’s diverse culinary traditions.Milk Tart is a delightful dessert that captures the essence of South African flavors. Its creamy texture and subtle spicing make it a favorite among those who appreciate the country’s diverse culinary traditions.

Koeksisters – A South African Sweet, Sticky and Syrupy Pastry

A Koeksister holds a special place in Afrikaans culture, embodying more than just a sweet fried doughnut; it represents heritage, culture, family, and history. Wilbur Smith aptly captured its significance as “heritage…culture…family and history,” illustrating its profound connection to the Afrikaner community’s identity and traditions. So revered is the Koeksister that it has been commemorated with a monument in the Afrikaner enclave of Orania, symbolizing its enduring legacy.

Crafted from a dough infused with aniseed, cinnamon, and mixed spice, Koeksisters undergo a transformative journey from plaited strips fried in oil to being immersed in ice-cold sugar syrup. The result is a tantalizing treat that tantalizes the senses—an exquisite blend of crunchy crust and liquid syrup center, bursting with fabulous honey flavors. Eating a Koeksister is an unparalleled experience, evoking a sugary swoon and a moment of gratitude for such a sticky indulgence.

For many South Africans, Koeksisters evoke cherished memories, ingrained in the fabric of their lives like a sweet syrup that seeps out with a scratch. These delectable treats are not just food; they are a cultural touchstone, akin to comfort food found in cultures worldwide. Their origins trace back to Dutch settlers in 1652, who brought recipes for doughnuts and bowtie-shaped confections made from pasta dough, laying the foundation for this culinary cultural icon.

Remarkably, sweet treats like Koeksisters serve as powerful fundraisers for school and church projects globally, demonstrating their universal appeal and ability to open purse strings with just a spoonful of sugar. Handcrafted with love, the best Koeksisters offer an unrivaled taste experience—a twisted delight best enjoyed with a cup of coffee, promising to leave one swooning in blissful delight.

Koeksisters are a traditional South African pastry known for their sweet, sticky, and syrupy goodness. These twisted, deep-fried pastries have a crunchy exterior and a soft, syrup-soaked interior. Koeksisters are often enjoyed as a sweet treat, especially during special occasions and celebrations. Here’s a basic recipe for making South African koeksisters:

Koeksisters Recipe:

Ingredients:

For the Dough:

4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1 cup milk
1 large egg

For the Syrup:

3 cups white sugar
1.5 cups water
1/2 teaspoon cream of tartar
1 cinnamon stick
1 strip of lemon zest

For Frying:

Vegetable oil for deep frying

Instructions:

Prepare the Dough:

In a large bowl, sift together the flour, baking powder, and salt. Add the softened butter and rub it into the flour mixture until it resembles breadcrumbs.
In a separate bowl, whisk together the milk and egg. Gradually add the wet ingredients to the dry ingredients, mixing well to form a soft dough.
Knead the dough on a floured surface until it becomes smooth and elastic. Cover and let it rest for about 30 minutes.

Shape the Koeksisters:

Roll out the rested dough to about 1/4 inch thick. Cut the dough into strips, about 4 inches long and 1/2 inch wide. Cut a slit in the center of each strip, then pull one end through the slit to form a twisted shape.

Prepare the Syrup:

In a saucepan, combine sugar, water, cream of tartar, cinnamon stick, and lemon zest. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes until it forms a slightly sticky syrup.

Deep Fry:

Heat vegetable oil in a deep fryer or large pot to 350°F (180°C). Carefully fry the shaped koeksisters in batches until they are golden brown and cooked through.

Dip in Syrup:

Remove the fried koeksisters from the oil and immediately dip them into the warm syrup. Ensure that each koeksister is well coated in syrup.

Drain and Cool:

Place the syrup-soaked koeksisters on a wire rack to drain and cool.

Serving Suggestions:

Koeksisters are best enjoyed fresh, and they are often served as a sweet treat with tea or coffee.
Store any leftover koeksisters in an airtight container once they have cooled.

South African koeksisters are a delightful indulgence, and making them at home allows you to experience the joy of this traditional sweet treat.