Malva Pudding

Malva pudding is a popular South African delicacy recognized for its sweet, spongy texture and caramelized crust. It is usually served warm with custard or ice cream. Malva Pudding’s charm resides in the sauce, which is poured over the cooked cake and soaks in to create a delightfully moist dessert. Here’s how you create it:

Ingredients

For the Pudding:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon apricot jam
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vinegar
  • 1/2 cup milk

For the Sauce:

  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/3 cup hot water
  • 1 teaspoon vanilla extract

Instructions

1. Make the Pudding:

  • Preheat the oven to 350°F (175° C). Grease an 8×8 baking dish.
  • In a mixing basin, combine the flour and baking soda. Add the sugar and stir thoroughly.
  • In a separate dish, mix the egg, apricot jam, melted butter, vinegar, and milk until thoroughly blended.
  • Gradually mix the wet and dry ingredients, stirring until just blended. Do not overmix.
  • Place the batter in the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean.

2. Prepare the Sauce:

  • While the pudding bakes, cook the heavy cream, butter, sugar, hot water, and vanilla extract in a saucepan over medium heat.
  • Stir until the butter melts and the sugar dissolves. Do not let the mixture boil.

3. Finish the Pudding:

  • When the pudding is done and still hot from the oven, poke holes in it with a fork or skewer.
  • Slowly pour the heated sauce over the hot pudding and let it soak in. Before serving, make sure the sauce has been entirely absorbed.

4. Serve:

  • Serve the Malva Pudding warm, accompanied by a dollop of custard or vanilla ice cream.

Tips

  • The apricot jam is essential to Malva Pudding’s distinct flavor. In a pinch, you may use orange marmalade or peach jam for a little different but equally excellent flavor.
  • Allow the pudding to soak in the sauce for optimal taste and moisture.
  • Store Malva Pudding in the refrigerator for a few days and reheat gently in the microwave or oven before serving.

Enjoy this cozy, sweet dish, which is ideal for any occasion, from casual family dinners to holiday parties.

Recipe Card

Malva pudding

Malva pudding is a popular South African delicacy recognized for its sweet, spongy texture and caramelized crust. It is usually served warm with custard or ice cream. Malva Pudding's charm resides in the sauce, which is poured over the cooked cake and soaks in to create a delightfully moist dessert. Here's how you create it:

For the Pudding:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon apricot jam
  • 1 tablespoon unsalted butter (melted)
  • 1 teaspoon vinegar
  • 1/2 cup milk

For the Sauce:

  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/3 cup hot water
  • 1 teaspoon vanilla extract

Make the Pudding:

  1. Preheat the oven to 350°F (175° C). Grease an 8×8 baking dish.
  2. In a mixing basin, combine the flour and baking soda. Add the sugar and stir thoroughly.
  3. In a separate dish, mix the egg, apricot jam, melted butter, vinegar, and milk until thoroughly blended.
  4. Gradually mix the wet and dry ingredients, stirring until just blended. Do not overmix.
  5. Place the batter in the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean.

Prepare the Sauce:

  1. While the pudding bakes, cook the heavy cream, butter, sugar, hot water, and vanilla extract in a saucepan over medium heat.
  2. Stir until the butter melts and the sugar dissolves. Do not let the mixture boil.

Finish the Pudding:

  1. When the pudding is done and still hot from the oven, poke holes in it with a fork or skewer.
  2. Slowly pour the heated sauce over the hot pudding and let it soak in. Before serving, make sure the sauce has been entirely absorbed.

Serve:

  1. Serve the Malva Pudding warm, accompanied by a dollop of custard or vanilla ice cream.

The apricot jam is essential to Malva Pudding’s distinct flavor. In a pinch, you may use orange marmalade or peach jam for a little different but equally excellent flavor.

Allow the pudding to soak in the sauce for optimal taste and moisture.

Store Malva Pudding in the refrigerator for a few days and reheat gently in the microwave or oven before serving.

Enjoy this cozy, sweet dish, which is ideal for any occasion, from casual family dinners to holiday parties.

Appetizer
American
Malva pudding

Leave a Reply