Father’s Day is on 16 June and, let’s be honest, shopping for dad is not always a walk in the park. Socks, tools, a book he might not read. We’ve all been there. They often end up displayed on a cabinet for a few weeks, and then quietly disappear into it.
This year, how about skipping the usual suspects and making something that’ll go straight to his heart (and stomach). A proper South African dessert made with him in mind.
Men have an unspoken alliance with sweet things. So why not celebrate your dad with something that hits home and hits the spot. Malva Pudding. Forget the supermarket stuff. This one’s homemade. Or better yet, Radisson Red Waterfront’s Executive Chef, Andre Hill, has made sure you don’t even need to think too hard about it.
He’s shared his go-to Malva Pudding recipe so you can roll up your sleeves at home. “Fathers can sometimes get overlooked when it comes to sentimental gestures,” says Hill. “Food is a universal language. Taking the time to make something for your dad shows effort and appreciation.”
And if cooking isn’t your strong point? That’s totally fair. Hill’s Malva is available at the Radisson Red’s kitchen in Cape Town, where you and your dad can share a plate, a laugh and maybe even a second helping.
“I’ve seen how a simple dish like Malva Pudding brings people together,” he adds. “It’s nostalgic, it’s comforting, and it gives dads a bit of that ‘home’ feeling, even when they’re out.”
Make this Father’s Day count with Chef Andre Hill’s Malva Pudding Recipe:
Ingredients
Pudding
- 1kg Treacle Sugar
- 120g Butter
- 120g Apricot Jam
- 6 Whole Eggs
- 1kg Flour
- 40g Bicarbonate of Soda
- 30g Baking Powder
- 1L Milk
- 40ml White Vinegar
- 125ml Oil
- 2 Pinches Maldon Salt
Method
- Cream together the treacle sugar, eggs and apricot jam in a mixer until pale.
- Melt the butter and add vinegar to the egg mixture.
- Mix dry ingredients together in a separate bowl.
- Add oil to the egg mixture and combine.
- Slowly add the milk and dry ingredients, alternating small amounts of each to prevent lumps.
- Pour into a baking dish and bake at 170°C for 30 to 40 minutes, or until a skewer comes out clean.
- Once baked, prick holes in the pudding and pour over the warm syrup. Allow it to soak in fully.
Syrup
- 200g Milk
- 100g Butter
- 150g Sugar
- 2 tsp Vanilla Paste or 2 tbsp Vanilla Essence
Heat all ingredients in a pot just until the sugar is dissolved.
To serve
Dish up while warm. Add a scoop of ice cream, crumble dad’s favourite biscuit over the top (choc chip adds great crunch) and a handful of berries for good measure.