Malva Pudding with Saxon Tilling
“Owing to Covid-19 hard lockdown, Saxon Tilling’s interview for enrolment was conducted over Zoom. On registration day I met a gentle giant, who proved to be an enthusiastic, hardworking, determined and focussed, young man. Saxon puts pressure on himself, so progresses daily. He has an exciting future ahead of him.”
Meet Saxon Tilling. “Before enrolling at Jackie Cameron School of Food & Wine, I was not sure what I was getting myself into. A constant thought was ‘how am I going to do this?’ but, without doubt, within six months I have exceeded my expectations and I am relieved to be able to see the direction in which my future is heading. Chef Jackie pushes us to do our best and I will be grateful, forever, because this will make me work harder – and better – than I thought was possible. The course is one of the most intense, yet most rewarding, situations I have ever been placed in and I cannot wait to see how it continues as we move forward. Apart from the focus on food, Chef instructs us on respect, teamwork and trusting ourselves - all qualities necessary for a successful career. The school here is definitely worth visiting.“
Saxon is sharing his ‘trusted malva pudding’ recipe with you. “When asked to choose a recipe that best described me, my thoughts immediately sprung to malva pudding,” he explains, adding that he has a few reasons for choosing this dish. “About two Christmases ago my parents gifted me recipe book. The journal was for me to record all my favourite recipes before I went to culinary school, to ensure I had my preferred recipes at the tip of my fingers. Malva pudding was the first recipe I wrote into that book. The reason being, it’s my mom’s favourite dessert - and has been for as long as I can remember. Malva pudding, with a diverse, fifty-something-year history, is of South African, Cape-Dutch origin. Its sweet, spongy, caramelised texture always leaves a person wanting more, and I’m confident it will satisfy your sweet tooth. This was my motivation behind sharing it with The Witness readers.
Saxon’s recipe is a good reason to make your way into your kitchen - and impress your family… please let us know any comments that you receive. We always enjoy readers’ feedback.
Explore www.jackiecameron.co.za 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.
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Food assistant and recipe developer: Saxon Tilling
All photos by Kathy Pitout Photography