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Klaserie River Sands

You’ll Need:
1 cup sugar
2 large free range eggs – at room temperature
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarbonate of soda
a pinch of salt
2 tablespoons butter
1 teaspoon white wine vinegar
½ cup of milk
muffin tray

For the Glaze:
1 cup cream
125g butter
½ cup brandy
½ cup sugar

Beat the sugar and eggs in a bowl until the mixture is fluffy and the sugar granules have disintegrated (you can use an electric beater to make this easier), then add the apricot jam and mix it all up. In another bowl, sift the flour, bicarb and salt together at least twice. Next, melt the butter and add the vinegar and the milk. (If the butter is too hot, the mixture will curdle and you’ll have to chuck it). Now add the dry mix and the butter/milk/vinegar mix alternately to the egg mix, folding in well.

Pour the mixture evenly into a butter-greased muffin tray (one with 12 muffin cups). Each muffin cup should be about half filled. Bake in a preheated oven at 180ºC for between 45 minutes to an hour. Because of all the sugar, you can cook the pud until it’s nice and brown.

The magic is really in the glaze. Melt all the ingredients together and keep warm. When the pud comes out of the oven, pour the glaze over the hot baked malva muffins immediately so that it penetrates right through them. Serve individually with double thick whipped cream and/or a scoop of vanilla ice cream.

Try this and you’ll be an addict forever!

Ndumu River Lodge
Justin Bonello

Cook, traveller and lover of life, Justin Bonello is the veteran presenter and producer of Cooked – a television series aired on the BBC in which the first season saw him and a bunch of friends embark on an epic 30-day foodie road trip across South Africa. He is also a published author of 3 recipe books, with Out of the Frying Pan spinning a quirky Bonello touch on quintessentially South African dishes like bobotie. Now the self taught bush-cook is busy filming a new series where he looks at how our choices as a food consumer directly impact the people and our planet. This blog brings you the best of Justin’s recipes and travel tales, straight from the horses mouth.