2 cups (500 ml) boiling water
2 rooibos teabags
1 cinnamon quill
3 star anise pods
¼ cup (60 ml) sugar
3 large pears or 4 smaller ones, peeled and cored
2 extra large eggs, at room temperature
2 T (30 ml) butter, melted
½ cup (125 ml) full cream milk, warmed
1 x 500 g Ina Paarman’s
1 t (5 ml) ground ginger
1 T (15 ml) finely chopped crystalised or fresh ginger
apricot glaze (included in pack)
½ cup (125 ml) of reserved poaching liquid
Brew the teabags in the boiling water for 5 minutes. Squeeze and remove teabags.
Place rooibos tea, spices and sugar into a small saucepan and bring to a boil. Add the pears and poach for 10 minutes until soft but still holding shape. Drain and set aside. Reserve ½ cup (125 ml) of the poaching liquid.
Adjust oven rack to the middle position. Preheat oven to 180°C.
Butter a 22 – 24 cm round ovenproof dish or cast iron pan generously.
Beat eggs and melted butter on high speed only until well blended.
Add hot milk and beat briefly on high speed.
Add the dry Malva Mix together with the ground ginger, and crystalised ginger. Gently blend it in by hand with a spatula. Mix only until combined. It is important not to over mix. The mixture will be soft and runny.
Scrape mixture into prepared buttered ovenproof dish. Shake the dish lightly to level the batter.
Place the drained poached pears into the batter (better to place cut side down too prevent the sauce pooling in the halves).
Immediately place it in the oven and bake for 30 – 35 minutes.
5 minutes before the pudding comes out of the oven, decant the Apricot Glaze into a small saucepan, add the ½ cup (125 ml) poaching liquid .
When the pudding comes out of the oven prick it all over with a fork. Pour the hot glaze over the hot pudding.
Keep spooning the glaze that collects in the hollows of the dish, over the whole pudding, to promote soak in.
Leave the Malva Pudding to stand for 15 minutes to allow the glaze to sink in.
Serve warm or at room temperature with ice cream, custard or whipped cream.