Malva Pudding with Michael Ellis
“Every year when planning recipes for you, The Witness readers, there is always a student who wants to place the spotlight on the family’s Malva Pudding recipe. Definitely a South African favourite.”
Today it’s Michael Ellis’ turn to share his version of this popular dessert. Michael was born in Pietermaritzburg and has completed a circle to get back to his roots. The family relocated to Thabazimbi in Limpopo Province when he was 12 years old, and then moved to Mtunzini, a bird-watchers paradise on the KwaZulu-Natal North Coast, before finding their way to Hilton.
According to Michael, his mom and his gran would always be making some form of sweet treat and it was that which hooked him into baking. “I mean, imagine walking into a kitchen full of goodies - along with the sensational aromas of baking,” he says, with a twinkle in his eye. “I chose Malva Pudding because it is a family tradition to serve it at Easter and Christmas events – and, sadly, there is never any leftover! I enjoy it with a dollop of cream. With a side serving of custard, it is also delicious.”
Michael has found the course at Jackie Cameron School of Food & Wine to be “what I anticipated”. He says it meets the workload he was warned about, and he is amazed at how much he learns every day. “One needs an outgoing, confident personality – and to be willing to listen,” he advises, adding that the ability to communicate is vital. “Communication is one of the most important aspects of this industry”, Michael stresses.
Michael’s Malva Pudding Recipe / Kathy Pitout Photography
Apart from sharing his Malva Pudding recipe Michael’s tip of the day is to add boiling water to buttercream instead of milk because it works better with food colouring. And, he says, when soaking ingredients use boiling water to speed up the process.
One of Michael’s favourite foodie experiences was at Zebula Country Club Restaurant in Bela-Bela Limpopo Province. “It’s a buffet restaurant, on a golf estate that has an apiary as well as numerous birds and mammals in the malaria-free Waterberg area,” he explains.
When up that way Michael urges you to pay Zebula a visit.
Explore my website to find out more about my Women’s and Men’s Chef Clothing Range. Remember Jackie Cameron Cooks at Home and Baking with Jackie Cameron – the books highlight all my foodie adventures. I always look forward to hearing from you so please communicate via email: jackie@jackiecameron.co.za.
Jackie Cameron - owner of Jackie Cameron School of Food & Wine in Hilton, KZN - for enquires email admin@jackiecameron.co.za.
Find me on Facebook – Jackie Cameron Cooks at Home, Twitter - @jackie_cameron and Instagram: @jackiecameronincolour
Food assistant and recipe developer: Michael Ellis
All photos by Kathy Pitout Photography