The University of Kansas Libraries
KU Libraries Diversity Committee's Recipe of the Week Archive
Happy Monday Morning!
This week's recipe comes from the Southern tip of Africa! Here is a little bit of information about the country of South Africa: (http://www.africanfrontiers.co.za/safacts.php)
South Africa extends nearly 2 000 km from the Limpopo River in the north
to the Cape Agulhas in the south, and nearly 1 500 km from Port Nolloth in
the west to Durban in the East. Its coastline runs from the Orange River mouth
in the west, down to and around the Cape and then northwards to the border
with Mozambique. The country is washed by the warm Indian and cold Atlantic
The country is divided into nine provinces, being Western Cape, Northern Cape, Eastern Cape, Kwazulu-Natal, Free State, Mpumalanga, Gauteng, North West and Limpopo (previously called Northern Province). The major urban centres are Johannesburg, Pretoria, Cape Town, Durban, Bloemfontein, Port Elizabeth, Pietermaritzburg, Kimberley, East London and Welkom.
The predominant languages are: Afrikaans, English, Ndebele, Northern Sotho, Southern Sotho, Swazi, Tsonga, Tswana, Venda, Xhosa and Zulu. Flemish is closely related to Afrikaans.
South Africa is one of the world’s leading producers of metals and minerals, a number of them of vital strategic importance. The country’s biggest source of revenue is gold. South Africa has the largest known resources on earth.
Now that we've enjoyed our mental trip to beautiful (and warm) South Africa,
you can go home and try out this recipe for dessert! (I recommend trying it
warm first since it's so incredibly cold outside!)
The Diversity Committee
South African Malvapoeding (Marshmallow Pudding)
This rich, South African pudding contains no
marshmallows, but probably got its name from its spongy texture!
Delicious served hot or cold with cream. Prep Time: approx. 20
Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour
20 Minutes. Makes 10 servings.
Printed from Allrecipes, Submitted by Hynch
2 tablespoons butter
1 teaspoon white vinegar
1/2 cup milk
1 cup superfine sugar
1 tablespoon apricot jelly
1 1/3 cups cake flour
1 teaspoon baking soda
1 pinch salt
1 cup heavy cream
1/2 cup butter
1/2 cup white sugar
1/2 cup water, orange juice,
1 Preheat oven to 350 degrees F (175 degrees C). In a
small saucepan over low heat, melt 2 tablespoons butter or
margarine together with vinegar and milk. Remove from heat, and
set aside. Meanwhile, sift flour, baking soda, and salt
together into a separate bowl.
2 Beat 1 cup sugar and eggs with an electric mixer on
high speed until fluffy and light colored, about 5 minutes.
Gradually mix in the apricot jam. Fold the dry ingredients into
the egg mixture alternately with warmed milk mixture using
a spatula. Pour batter into a greased, 1 quart
oven-proof baking dish.
3 Bake approximately 45 minutes, or until a knife
inserted into the center comes out clean.
4 Place cream, butter, 1/2 cup sugar, and water in a
saucepan and stir over moderate heat until the butter has
melted and sugar is dissolved. Do not allow the mixture to boil.
5 Remove pudding from the oven, pierce several times with
a skewer or fork, and pour the hot cream mixture
immediately over the pudding. Serve hot or cold.
Nutrition Info: Servings - 10. Calories: 396 Total Fat: 21.9g Cholesterol: 108mg Sodium: 311mg Total Carbohydrates: 47.5g Dietary Fiber: 0.3g Protein: 3.8g