RECIPE NO.13: MALVA PUDDING

RECIPE NO. 13 (27TH DECEMBER 2017)
THE MEAL:  MALVA PUDDING
WHO CHOSE IT: INGRID & ELIZABETH 

2018-01-28-PHOTO-00005215 2Ingrid’s side of the story: 

Time flies! The older I get, the faster it flies and when I am having fun, the age old saying “Time flies when you are having fun!” becomes even more relevant. Its hard to believe that it was just a year ago when we embarked on this year long cooking and blogging experience. I was terrible at it – no really I was terrible at it – not necessarily the cooking aspect – but the cooking on the correct day and blogging in a timely fashion left little to be desired.

And yet, as the year came to a close, I felt a little sad that it was over. It was an incredible way to keep connected with my baby sister and we honestly had some incredible laughs together through the experience. I am not ready for it to end!

Elizabeth’s side of the story: 

I have always loved cooking but as I have previously said my love for cooking tripled when we moved to Richards Bay. I have, over the year, enjoyed new food, new friends and wonderful laughs but I will always think most fondly of the time Ingrid and I have had to bond and grow a better friendship over these recipes. What about another year Ings?

We knew that we had a week together in December but didn’t want to allocate too much time to cooking. Despite how much I love cooking; snowboarding would win, every time! So a pudding was the best choice. Quick, easy and hopefully delicious. So in a little french kitchen, in matching Christmas pyjamas, we made our final recipe for 2017.

THE INGREDIENTS:

Flour, butter, baking powder, cream, vanilla essence, apricot jam, baking soda, sugar and eggs. (Ice-cream, cream and/or custard for serving)

THE METHOD:

Our final recipe from “The Great South African cookbook” was cooked together in the French Alps, in a strange kitchen with French ingredients. Just picture it – a South African and a Brit, standing in a French Sherpa (French grocery store) trying to figure out what ingredients were the correct ones. That in itself was an achievement. Once we had managed to find all our ingredients, sent them back to the chalet with our butler (Ryan), enjoyed a few more runs on the slopes, navigated our way down the slopes in a white-out and blizzard and caught our red bus home – the last thing we felt like doing was cooking. So that too, is an achievement in itself!

THE EXPERIENCE:

Ingrid: I wish all blog meals could be cooked together. In fact, I wish ALL meals could be cooked together full stop. This didn’t necessarily work out exactly as it should have (we’ll blame it on the altitude) but it was still absolutely delicious – and Walter even went back for seconds.

Elizabeth: Although it looked exactly how malva pudding should look, plus a little extra sauce, it didn’t taste right. It was a lovely warm pudding to end our meal and whether or not our friends actually enjoyed it, they all sang its praises. I, however, was disappointed.

IMG_2256

THE COST:

We kept the slips but lost them during our travels around Europe. We did buy a few other essentials at the sherpa; like Haribos and chocolate 😉 and I estimate the ingredients to have cost us about  €16. This does seem rather expensive for just a pudding but this was because we had to buy full quantities of the ingredients like flour, sugar, jam, only to devour small quantise of them ( except the sugar). 

TOTAL: R240 / £14 / €16

DID WE RATE THIS:

Ings:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

Elizabeth:

Although Malva pudding is my absolute favourite. I don’t think this was the best recipe and I will endeavour to find one that encapsulates those flavours more entirely.

NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

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