What are the main differences between Jan Ellis Pudding and Malvapoeding?
A Pudding by Any Other Name would Taste as Sweet!
Although Malvapoeding (Malva pudding) and Jan Ellis pudding are very similar, Malvapoeding seems to be served as traditional fare at restaurants in South Africa. Its origin is uncertain as the word “malva” means geranium or mallow and “malvalekker” means marshmallow. None of these words describe the texture or flavor of this dessert. Perhaps it was named after a dessert wine, “Malvasia”, which would possibly have been served with this dessert during colonial times.
Jan Ellis was a famous South African rugby player in the 1960s and ‘70s, and Jan Ellis pudding is evidently a great favorite of his.
These desserts are both cake-like in texture and steeped in a rich sauce that is poured over the hot tart when it is removed from the oven. There are minor differences in the ingredients that influence the end product in both texture and flavor.
Jan Ellis pudding uses baking powder (or self rising flour) as a raising agent. The baking soda in the recipe gives added flavor and a slightly darker color. There is no vinegar in this recipe.
In Malvapoeding the baking soda reacts with the vinegar in the recipe which then acts as a raising agent.
The relative proportions of ingredients also differ.
The sauce is rich in both cases. Whereas most of the calories come from cream in Malvapoeding, they are from butter in Jan Ellis pudding.
- 1 teaspoon baking soda
- ½ cup milk
- 2 tablespoons apricot jam
- 1 tablespoon butter
- 2 eggs
- ½ cup sugar
- 1½ cups flour
- 3 teaspoons baking powder
- pinch of salt
- 1 cup heavy cream
- 1 cup water
- 1¾ sticks (7 ounces) butter
- 1 cup sugar
- ½ teaspoon vanilla extract
- Stir the baking soda into the milk.
- Warm the jam and butter together in a jug or small saucepan to blend.
- Beat the eggs and sugar together until light and fluffy.
- Mix in the milk and jam and then fold in the dry ingredients until well mixed.
- Scrape into a 2-quart capacity ovenproof dish and bake at 350˚F for 30-35 minutes until done.
- Mix the sauce ingredients in a saucepan and bring to the boil, while stirring.
- Simmer for about 3 minutes and pour the hot sauce over the pudding as soon as it is taken from the oven.
- Loosen the edges of the pudding so that the sauce can seep into the base. The sauce will eventually all be absorbed, even though it initially appears that there is far too much of it!