What tastes like caramel and soft apricot, is as light as a feather, and is a great potluck or family-style easy dessert? Why, Malva pudding, a traditional dessert from South Africa’s Western Cape. Basically, it’s a sponge cake, lightly flavored with apricot jam, then covered with warm syrup immediately after baking. The final product is almost like a cake-custard.
This recipe, which has been modified from one used by the Boschendal Wine Estate restaurant, will take an hour to complete, start to finish, because the baking time is 45 minutes. And you’ll need Continue reading
We spent a wonderful time late this afternoon celebrating the recent retirement of a wine blogger friend. I wanted to bring something a little out of the ordinary, so I made strawberry jam cupcakes. Jam cake is an old Appalachian favorite that my Appalachian grandmother would prepare using blackberry jam that she’d made herself. This past Christmas, one of my gifts was Victuals, Ronni Lundy’s marvelous book of folkways and recipes from the Appalachians, one of the richest foodways in the world.
And in it was a recipe for blackberry jam cake. For the party, I decided to Continue reading
Love my Penzeys spices!
Now, off to find new recipes to make with them, starting with apple cider doughnut holes, I think…