Warm winter pudding: A twist o

Warm winter pudding: A twist on your classic malva-style dessert

Surprise your friends and family with a rich and decadent warm winter pudding that will turn any meal into a full-on feast.

Warm winter pudding: A twist o

What makes dessert after a big and tasty meal even better is that it’s almost always a treat after a long time of not having something sweet. So, you want something that not only satiates the sweet craving but fills that last gap in your tummy with goodness after having flavours dance on your tongue. This warm winter pudding is based on classic South African malva pudding with a brandy and citrus twist that everybody at the lunch table can enjoy with every bite.

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Warm winter pudding suggestions

This dessert is also made with mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and often beef suet, usually used as a pie or pastry filling. It’s sweetened with treacle and flavoured with lots of butter before being drenched with a citrus and brandy sauce that turns up the richness. Even though it has this rich sauce, you can still add custard and if you’re feeling more decadent, some ice cream to the mix for that hot/cold contrast.

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Surprise your friends and family with a rich and decadent warm winter pudding that will turn any meal into a full-on feast.

Warm winter pudding recipe

5 from 1 vote
Recipe by Petrus Madutlela Course: DessertCuisine: GlobalDifficulty: Moderate
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

A perfect pudding to accompany any home cooked meal.

Ingredients

  • Pudding
  • 185 g 185 butter

  • 140 g 140 Demerara sugar

  • 2 tsp 2 black treacle

  • 2 tsp 2 mixed spices

  • 2 2 eggs

  • 175 g 175 self raising flour

  • 1 tsp 1 bicarbonate of soda

  • 225 g 225 Mincemeat

  • 175 ml 175 orange juice

  • For the sauce
  • 1 cup 1 orange juice

  • 140 ml 140 double cream

  • 80 g 80 butter, diced

  • 1/3 cup 1/3 brown sugar

  • 30 ml 30 brandy

  • 30 ml 30 orange liqueur (Cointreau or Grand Marnier)

  • 2 2 star anise (optional)

Method

  • For the pudding
  • Pre heat the oven to 160°C fan, 180°C, Gas 4. Grease and flour six pudding moulds.
  • Cream the butter and sugar with an electric whisk until pale and fluffy.
  • Add the treacle, mixed spice and eggs. Whisk to blend until smooth.
  • Sift in the flour and bicarbonate of soda. Whisk on low speed until smooth.
  • Blitz the mincemeat and orange juice in a food blender until a smooth puree is formed. Add this to the pudding mix, and stir until smooth and well combined.
  • Pour the mixture into the moulds and bake for 25-30 minutes. The top should be springy and golden-brown.
  • Sauce
  • Add all the ingredients to a saucepan over medium heat. Stir occasionally until just boiling.
  • To serve, remove the puddings from the moulds and place onto serving plates, then drench in the sauce.

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