Coconut Ginger Mallow Pudding
  • 1¼ cup cake flour
  • 5 ml bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon powdered ginger
  • 250 ml caster sugar
  • 2 eggs at room temperature
  • 15 ml fine apricot jam
  • 30 ml butter
  • 125 ml buttermilk
  • ½ cup toasted grated (unsweetened) coconut
  • ¼ cup cubed glacé ginger (not too small pieces; if you really love ginger increase to ½ cup)
  • 250 ml fresh whipping cream
  • 125 ml butter (it has to be real)
  • 125 ml sugar
  • 125 ml milk (or coconut milk for a stronger coconut taste)
  • 1 teaspoon powdered ginger
  1. Preheat oven to 180°C (350°). Grease medium-sized square or rectangular baking pan.
  2. Sift the first 4 ingredients together 3 times. Beat the eggs and sugar till they are light and fluffy. Beat in the apricot jam. Melt the butter and stir it into the buttermilk. Mix the sifted ingredients and the buttermilk mixture into the sugar mixture alternately. Carefully fold in the coconut and chopped ginger.
  3. Bake in a medium-sized greased baking pan for 45 minutes. Be careful not to overbake (check at 30-40 minutes).
  4. Melt and heat the ingredients for the sauce together and pour over the pudding as it comes out of the oven. Help the syrup soak into the pudding by pricking it with a fork.
  5. Serve with lots of not too sweet custard (Bird’s or homemade crème anglaise).
Rich and delicious! Great for winter, especially if you have a sweet tooth. A very typical and popular South African dessert given a flavour twist. Try other flavour variations (like grated orange rind and glace orange in the pudding (leave out ginger and coconut) and orange juice instead of milk in the sauce).