I'm rewatching the video while urging commenters to go make it. I'm serious, go make it. Edit: I've harassed everyone who's commented until now and I've probably replayed the video 5x haha. I did copy and paste the same 3 messages where needed but that's okay
That looks really awesome. I've got lots of desserts and pastries lined up in the queue already but you know this'll be next. Also can I just say that the amount of likes in relation to the views says a lot about how good these videos are. Much love my dude
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it I've also made it with gooseberry jam and strawberry jam too. Apricot is traditional but any jam could work in a pinch. If you don't like apricot then try anything else. I usually use, because I usually have, smooth jam but the pieces type is also lovely It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet
It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it I've also made it with gooseberry jam and strawberry jam too. Apricot is traditional but any jam could work in a pinch. If you don't like apricot then try anything else. I usually use, because I usually have, smooth jam but the pieces type is also lovely
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it I've also made it with gooseberry jam and strawberry jam too. Apricot is traditional but any jam could work in a pinch. If you don't like apricot then try anything else. I usually use, because I usually have, smooth jam but the pieces type is also lovely
What a great!! It’s a seasoned and historical food. Thank you for sharing! It was a wonderful time to watch this video. Let me visit your chnnel often. See you!
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
I love that the cake has soaked up all that syrup to make it super moist and juicy. This kind of reminds me of figgy pudding in texture but less sticky. I love the caramelization as well, the color is gorgeous. The extra apricot makes it even more yummy. Definitely want mine with both custard and vanilla ice cream. I really enjoy the history of the dishes you make. It makes it more intriguing and special. Great recipe! 👍LIKE #29
Thanks very much! I'm enjoying doing the history portions as well. you need to make this one! I'm pestering everybody I like until they hunker down and actually make this 🤣 like so many South African dishes when I look at the recipe it's like what in the world? But then when you put it in your mouth.. omg!
It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
Oh also I've also made it with gooseberry jam and strawberry jam too. Apricot is traditional but any jam could work in a pinch. If you don't like the apricot version then try anything else. I usually use, because I usually have, smooth jam but the pieces type is also lovely
WARNING: PUN FREE COMMENT...Stunning I have never heard of this Malva Pudding but my mouth is watering from the very beginning. Interesting background story to this gloriousness...That was great time lapse footage at 2:55! Nice and quick custard recipe too!!! Graham you have gone and done it again my friend this is a masterpiece!!! 7:00 Good to finally SEE you mate woohoo!!! I'm sharing this one to social media immediately!!!!
It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet I've also made it with gooseberry jam and strawberry jam too. Apricot is traditional but any jam could work in a pinch. If you don't like apricot then try anything else. I usually use, because I usually have, smooth jam but the pieces type is also lovely It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
Thanks patrick! You are a gentleman and a scholar sir. it was totally spur of the moment to stick my face in there at the end, I was literally done editing, and I was like hey why not 😋
Whooooooooop you've made it!! Everyone and anyone in the comments, go make it! I was fully nodding along and agreeing all during the video. My, personally tingered and perfected, recipe also has baking powder and the baking soda is dissolved in milk, pausing the reaction time, allowing for some time to scramble and completely avoiding the sunken middle problem. Other than that I agree with the entire recipe and thankee for the easy custard. The history bit was fun! I gave a little giggle at Stellenbosch ending in a gg instead of a sh but I'm so proud of your malva pronunciation. Many people do pronounce it as it's written but in Afrikaans it's pronounced with an f. Still, you're pretty spot on. I loved seeing the timelapse of the sauce being drawn in, I've always been amazed that when I turn my back for a moment and come back it's all gone. Mine also puffs out more on one side but that's because my oven is unbalanced lol. Okay, now that my comment is nice and long it's no longer a spoiler, but whoever doesn't wanna get spoiled for the last few seconds, last warning. Okay! Face reveal oh myyy! Yea I know you have your profile picture but you seem different in that. In person you look a whole lot like my husband's best friend and our best man! How old are you? Our friend is Tiaan Van Eik and he's in his early 30's, bald, red haired with glasses, uncanny! Overall, great video Graham, thankee for the shoutout! Imma send the video to my momma and husband!
I'm glad you like the recipe, I'll have to try that trick with the baking powder! I'm 38 😁 it's funny my beard normally looks mostly brown, but when I'm out in the sunlight you can see more of the red in it! as for the recipe this instantly became my favorite dessert as soon as that first spoonful hit my mouth 😊. I'm harassing everybody I know to make it! I even reached out to Michelle Oliver to see if he had any cool Maggie pepler stories I could add to the blog!
It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet
I've never heard of this but it looks so delicious and so moist. I make an apple cake that has a syrup like that you let soak through. Great Job Chef. Lol they ending was funny....
It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
Excellent presentation, mr Graham 👏 I've never heard of Malva puddin. And the face reveal!!! Woohooo!! 😁 Gota admit, "Malva" reminds me of that Seinfeld episode about a woman with a name of a female body part! Lol
I've also made it with gooseberry jam and strawberry jam too. Apricot is traditional but any jam could work in a pinch. If you don't like apricot then try anything else. I usually use, because I usually have, smooth jam but the pieces type is also lovely
Omg Izzy please make this one! I'm pestering everybody I like until they actually make it, I don't normally spend a lot of time hyping up recipes but this thing needs to get spread around 😁
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm seriously passionate about it
Looks a fantastic Malva Pudding! I’ve been to SA several times, and there’s no doubt it’s a beautiful place; I hadn’t heard of this marvellous pudding, but I have now; looks awesome ✌🏻😍😋😎👌🏻
It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
I've also made it with gooseberry jam and strawberry jam too. Apricot is traditional but any jam could work in a pinch. If you don't like apricot then try anything else. I usually use, because I usually have, smooth jam but the pieces type is also lovely
Lol yeah the sugar content is totally bananas! when my wife first took a bite she actually said, I like how it's not super sweet! I'm like woman are you having a stroke?!
I appreciate the history portion of your video!! Really cool. The cake looks awesome and, with the custard, it takes it to a whole new level! Nice job my friend!!
It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet
I'm not even joking, go do it. Go! There's nothing like this. I'm passionate about malva pudding, I can and have eaten it for breakfast, lunch and dinner.
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it I've also made it with gooseberry jam and strawberry jam too. Apricot is traditional but any jam could work in a pinch. If you don't like apricot then try anything else. I usually use, because I usually have, smooth jam but the pieces type is also lovely It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet
ive never seen this before, and i must see more of it. im always on the quest to try new things, looks like this is gonna be a must try! ive never made anything like it before so will see how it turns out lol.
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet
It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet
Yes I was still sticking around😂😎How did you know lol. This looks really amazing Graham, I enjoy these recipes and all the history behind the dish. Love that texture. Also Im not sure what you're doing differently but this video editing is so clean, even your audio sounds much more crisp. 😎
It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
Thanks so much Resa! I've actually switched from Corel video studio to Adobe premiere pro, it's taking me a little longer to make the videos as I learn how to use it but I'm able to do a lot more stuff!
Hi. Did I miss anything, or did you skip baking powder? I've watched this video over and over and I don't see you adding baking powder. I'm a learner and watched many other videos that they use baking powder too, but I want to try this one, and I'm confused now 😢 Please clear this doubt?🎉
Baking soda goes in at 0:45. Some might call for both baking soda & baking powder but the original recipe only used baking soda and it works like a charm!
@Passionforfoodrecipes Thank you so much for your response. I was waiting anxiously as I'm planning to make it soon. Now, I can bake this recipe with confidence 😋 God bless 🙌
That looks fantastic! Love the oven shot!! I think that if I was to have a bread pudding, this is what I would want! Very Cool Recipe man!! ...HA! You showed yourself at the end! Nice
It's also fine being eaten cold, here in Safrica they're often sold at either room temperature or refrigerated, ready to eat and especially on Sundays. I also enjoy eating it just as is, without cream, icecream or custard but for some that's a little too sweet It really is the best thing. Seriously go make it. I love it more than any food in the world. I keep saying I can and have eaten it for breakfast, lunch and dinner. I'm honestly passionate about it
Oh I did some digging @@Passionforfoodrecipes and seems they might be Arab? On a previous video they also commented about a lake and they said "watch and sparkle".
