Traditional Towerwater Malva Pudding

Towerwater Malva Pudding with a Rose Geranium cream

After several requests for the Malva pudding made with malvas (rose geranium) recipe I decided to include it on the blog.

Traditional Towerwater Malva Pudding

For the pudding:

1 cup flour

1 Tbs bicarbonate of soda

1 cup sugar

1 egg

1 Tbs apricot jam

1 Tbs vinegar

1 Tbs melted butter

1 cup milk.

1 Hand full of fresh Rose Geranium leaves rinsed and dried

For the sauce:

½ cup cream

½ cup milk

1 cup Rose Geranium Syrup

½ cup butter

(To make the Rose Geranium syrup: Heat  2 cups of sugar with 2 cups of water. Stir to dissolve the sugar and add a hand full of washed and rinsed Rose Geranium leaves. Bring to the boil and let the leaves steep for 10 minutes. Be careful not to let the leaves steep too long because they become bitter)

Method:

For the Batter –

Preheat  oven to 180°C.

Grease an ovenproof glass or porcelain dish of 25 cm in diameter with butter.  Cut a piece of aluminium foil to cover the pudding. Grease it well with butter on one side.

Sift the flour and the bicarbonate of soda into a bowl and stir in the sugar. 

In another bowl beat the egg very well and add the remaining ingredients, mix to a smooth creamy texture.  With a wooden spoon beat the wet ingredients into the dry ingredients and mix well.  Place the leaves facing down into the buttered baking dish. Pour the batter carefully into the prepared baking dish not to disturb the leaves, cover with foil, greased side down and bake for 45 minutes until well risen and brown. If the pudding is not brown enough you can bake it for a further five minutes without the foil. 

For the Sauce –

While the pudding is baking, heat the ingredients for the sauce, stir until all the sugar and butter are melted. 

When the pudding is done, remove from the oven, take off the foil and pour over the sauce.  The pudding will take up all the sauce.  Serve warm with vanilla pod cream or vanilla custard. 

The Rose Geranium in the herb garden