Malva Pudding with Ginger & Pears Poached in Rooibos Tea

This recipe gives a classic South African Malva pudding a delightful and unique twist. Tender pears are first poached in a fragrant rooibos tea syrup with warm spices, then nestled into a ginger-infused Malva batter before baking. The result is an incredibly moist and flavorful dessert that combines the traditional, spongy texture of Malva pudding with the spiced, fruity notes of the pears and a hint of ginger.

Instructions

1. 1

   First, prepare your pears. In a small pot, bring the brewed rooibos tea, cinnamon quill, star anise pods, and sugar to a boil. Carefully add the peeled and cored pears and reduce the heat. Simmer for about 10 minutes, or until the pears are soft but still hold their shape. Remove the pears from the liquid and set them aside to drain.

2. 2

   Prepare the Malva pudding batter according to the instructions on the Ina Paarman packet, but with a delicious twist. Add the ground ginger and the finely chopped crystallized ginger directly into the batter and mix well.

3. 3

   Pour the spiced Malva batter into a baking dish. Place the drained, poached pear halves into the batter, making sure they are cut-side down. This prevents the sauce from pooling inside the pear halves once the pudding is baked.

4. 4

   Bake the pudding according to the instructions on the Malva mix packet. While it's baking, heat the Malva sauce that comes with the mix and stir in the 1 tablespoon of reserved ginger syrup from the crystallized ginger.

5. 5

   Once the pudding is golden and baked through, remove it from the oven and immediately pour the warm, ginger-infused sauce all over the top, allowing it to soak into the sponge. Serve the pudding while it is still warm, ideally with a scoop of vanilla ice cream or a generous drizzle of custard.

Recipe Notes

• Using a store-bought mix like Ina Paarman's makes this recipe incredibly quick and easy, but you can also use your favorite homemade Malva pudding recipe as the base. Just be sure to add the ginger to the scratch batter.

• For the poaching liquid, make sure the rooibos tea is very strong, as this is where the pear gets most of its flavor. The cinnamon and star anise add a wonderful warmth that complements the fruit and ginger beautifully.

• Serving this pudding warm is essential for the best experience. The warm, spongy texture with the creamy sauce is what makes Malva so special. Vanilla ice cream is a classic pairing that provides a perfect temperature contrast.

• While the recipe calls for Ina Paarman's Malva pudding mix, you can use any good-quality Malva pudding mix or a well-tested scratch recipe. The key is incorporating the ground and crystallized ginger into the batter.