Chef Ollie X Stout Malva Pudding Recipe

A collaboration of Spirit 

This Heritage Month, we’re celebrating cold beer and good vibes with Chef Ollie. 

To celebrate the launch of our new Stout, Chef Ollie has taken the familiar, nostalgic flavours of a South African classic and given them a new expression - creating a Malva Stout that brings together the rich, roasted character of our Stout with the warmth and sweetness of malva pudding.

A collaboration born from craftsmanship, quality and a shared love of bringing people together. 

Stout Malva Pudding Recipe

(serves 12)

Recipe:

Pudding:

•⁠  ⁠250 ml white sugar

•⁠  ⁠4 tablespoons butter

•⁠  ⁠80 ml apricot jam

•⁠  ⁠1 large egg

•⁠  ⁠10 ml vanilla extract

•⁠  ⁠250 ml milk

•⁠  ⁠10 ml white vinegar

•⁠  ⁠250 ml plain flour

•⁠  ⁠5 ml bicarbonate of soda/baking soda

Method:

Preheat the oven to 180°C. 

Grease 12 x ½-cup-capacity (125ml) muffin tins with butter or spray and cook.

Beat the sugar, butter, apricot jam, and egg together.

Add the vanilla and beat again.

Mix in the milk and vinegar. Beat again. 

Sift the flour and bicarbonate of soda, then fold into the wet mixture.

Put the mixture into a greased muffin tin. The mixture should come up 2/3 of the way. The mixture should make 12 individual malvas.

Bake at 180°C for about 15 minutes. The skewer must come out clean.

Sauce Ingredients:

•⁠  ⁠250 ml cream

•⁠  ⁠1/2 cup sugar (125 ml) 

•⁠  ⁠50 g butter 

•⁠  ⁠150ml Jack Black’s Stout, reduced to 125ml in a pan to reduce the alcohol

•⁠  ⁠⁠1 naartjie’s zest 

Sauce Method:

Simmer stout to reduce to half a cup. Add the rest of the ingredients. 

Bring to just below a simmer, stirring until the butter has melted and the sugar has dissolved. Remove from the heat.

How to Serve:

As the puddings come out. Skewer holes in the malva and pour the sauce on top of the malva. 

Serve Malva with creme anglaise and vanilla pod gelato. 

Cheers!