South African Telephone Pudding Recipes

MAGNOLIA'S FAMOUS BANANA PUDDING

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

TRADITIONAL MALVA PUDDING RECIPE

Steps:

• Preheat the oven to 180°C and butter a 20cm square baking dish.
• In a medium mixing bowl, whisk the milk, brown sugar, eggs, apricot jam, melted butter, and vinegar until fully combined.
• In another bowl, whisk together the flour, baking powder, baking soda and salt, and then combine with the wet ingredients until thoroughly combined.
• Pour into the prepared baking pan and bake for 30-40 minutes, until a knife inserted in the center comes out clean.
• Just before the pudding is done, make the sauce: in a saucepan over medium heat combine the cream, milk, butter, sugar, and salt and heat until the butter is melted and the sugar is dissolved.
• Once the pudding is done, poke holes all over the hot pudding with a skewer and then pour the warm sauce over the pudding. Allow resting for a minimum of 30 minutes.
• Serve warm with a scoop of vanilla ice cream. Store leftover pudding in the refrigerator in an airtight container for up to 3 days. Reheat before serving, either in a 150°C) oven or in the microwave.

TELEPHONE PUDDING

Steps:

• Cream butter and sugar, beat in egg.
• Sieve in flour, salt, ginger and bicarb.
• Beat to a soft consistency with half the milk.
• Add to jam to other half of milk and beat well into a dough.
• Mix 2 cups of milk and 1 cup of sugar and a little vanilla essence.
• Pour over dough placed in a deep serving dish.
• Bake in a 350 C oven for about 30 minutes.

SOUTH AFRICAN BROWN PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.
• Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.
• Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.

SOUTH AFRICAN PUDDING

Steps:

• 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.
• 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.
• Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
• 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.
• 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.