MAIN DIFFERENCE BETWEEN MALVA PUDDING AND JAN ELLIS
What are the main differences between Jan Ellis Pudding and Malvapoeding?
Although Malvapoeding (Malva pudding) and Jan Ellis pudding are very similar, Malvapoeding seems to be served as traditional fare at restaurants in South Africa. Its origin is uncertain as the word “malva” means geranium or mallow and “malvalekker” means marshmallow. None of these words describe the texture or flavor of this dessert. Perhaps it was named after a dessert wine, “Malvasia”, which would possibly have been served with this dessert during colonial times.
Jan Ellis was a famous South African rugby player in the 1960s and ‘70s, and Jan Ellis pudding is evidently a great favorite of his.
These desserts are both cake-like in texture and steeped in a rich sauce that is poured over the hot tart when it is removed from the oven. There are minor differences in the ingredients that influence the end product in both texture and flavor.
Jan Ellis pudding uses baking powder (or self rising flour), whereas Malvapoeding uses baking soda, and Malvapoeding contains vinegar, whereas Jan Ellis pudding does not. The relative proportion of ingredients also differs.
The sauce is rich in both cases. Whereas most of the calories come from cream in Malvapoeding, they are from butter in Jan Ellis pudding.
