How sweet it is…

Many of our PCV friends are enjoying calamari, oysters and lobster tails on the Atlantic at the annual Crayfish Festival in Luderitz.  We waited too long to book a room and Barbara is not a camper, so we are enjoying Easter weekend on our own.  It has been a fine weekend so far.  The malva pudding is in the oven, the game stew is almost done and the beet root salad and pap are under way.

Barbara read the second reading in church this morning at the Easter service.  We listened to Rutter at lunch. Now I am making the desert dessert and the Oryx potjie while Barbara creates pap and beet root salad.  HAPPY EASTER and HAG SAMEACH.

YOU MAY want to try this at home:

1 kg Oryx, cubed
250 mg bacon, chopped
125 ml sunflower oil
4 medium carrots, we sub sliced squash
2 medium onions, sliced
2 cloves garlic, crushed
10 ml chopped fresh thyme
500 ml port or dry red wine
6 medium potatoes, sliced


Malva Pudding:

1/2 cup white sugar

1 egg

1 1/2 Tbs apricot jam (any jam, or even syrup, will work)

1 cup cake flour

1 tsp baking powder

A pinch of salt

1 tsp bicarbonate of soda

1 cup milk

 

Syrup:

1/4 cup butter

1 cup sugar

1/2 cup boiling water

1 cup Amarula (opaque creamy light brown color. Rich fruity milk chocolate and vanilla nut fudge aromas with a creamy moderately sweet medium-to-full body and a tangy roasted nut, cream, and dried tropical fruit finish.)

A pinch of salt

Pudding:  With a wire whisk or egg beater beat together the sugar and eggs.  You want the mixture to creamy and pale, so be patient and strong and beat it for as long as it takes.  This step ensures a light, fluffy pudding and is very worth the effort!

  • Add the jam, flour, baking powder and salt, stir in until blended.
  • Pour in the milk, sprinkle over the bicarb, and quickly whisk it altogether.
  • Pour the batter into the small cast-iron baking pot, cover with the lid and place over moderate coals, and pile some hot coals onto the lid of the pot as well.
  • Bake for about an hour, until golden brown and a sharp knife or skewer inserted in the middle comes out clean.
  • amarula Malva
  • Syrup:  Melt the butter in a pot over the fire, then stir in all the other ingredients.
  • Heat through, but don’t boil.
  • Pour slowly over the pudding, allowing it soak in thoroughly.
  • Serve with ready-made custard or whipped cream. In our case, mango ice-cream!

About Steve Link

In Namibia with the U.S. Peace Corps July 2014 - July 2016. View all posts by Steve Link

6 responses to “How sweet it is…

  • Elle Eddy

    Happy Easter you two!

    Sent your African recipes to a friend whose grandchild is African. I had eland while in South Africa; it was the evening everyone else had lobster., It was delicious and far better then any of the beef I’d had. Elle

  • Barbara Weinberg

    The prep time looked quite long but the final picture of this sweet pudding looked Delicious! Great job Steve!! XxxB

  • Julia Voyles

    Thank you for sharing. Love the recipes! Can not wait to try them. Happy Easter to you both. Late, but the wishes are with love and admiration for you both. Julia

  • Foster

    Hope you had a wonderful Easter – and, I see in the recipe you’ve gone metric (where the rest of the world is except for the stubborn old USA!)

  • Karen OKeefe

    Hi- Glad you had a Happy Easter! Your meal sounds wonderful and very exotic! thanks for the recipe! Spring is alive and well in Landen- thinking of you as I see your beautiful landscaping blossom and come alive. Love, Karen and Andy

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