Malva Pudding

Name: Malva Pudding
Cook time: 55 min
Total time: 55 min
Yield: 8 servings
Cuisine: South African
Ingredients: 200g Granulated Sugar; 2 large Eggs; 1 tbsp Apricot Jam; 125g All-purpose Flour; 1 tsp Baking Soda, bicarbonate of soda; 250ml Milk; 1 tbsp White Vinegar; 1 tbsp Unsalted Butter, melted; 250ml Heavy Cream; 120g Unsalted Butter; 100g Granulated Sugar; 125ml Water, hot; 1 tsp Vanilla Extract; 1 pinch of Salt; 1 pinch of Salt

A warm, spongy South African classic—Malva pudding is a sticky, apricot-scented sponge soaked in a hot butter-cream sauce. The cake is golden and tender with a caramelized exterior, while the sauce soaks in to give a luscious, pudding-like finish that's irresistible with cream or ice cream.

A warm, spongy South African classic—Malva pudding is a sticky, apricot-scented sponge soaked in a hot butter-cream sauce. The cak... Show more

Traditional South African Recipe

Health Grade

E · Indulgent

Rating

4.4

Time

55 min

Price

0,38 €

Calories

476 kcal

vegetarian

easy

low sodium

kid friendly

Method

Preheat the oven

Heat the oven to 350° F and set a rack in the middle so the pudding bakes evenly.

Make the batter

In a large bowl, whisk the granulated sugar, eggs, and apricot jam until the mixture looks smooth and slightly lighter. Stir in the all-purpose flour, baking soda, and salt, then mix in the milk, white vinegar, and melted unsalted butter just until you have a smooth, pourable batter. Don't overmix, and get the batter into the oven soon after adding the vinegar so the pudding keeps its lift.

Bake the pudding

Pour the batter into the baking dish and smooth the top. Bake until the pudding is risen, golden brown, and a toothpick comes out with just a few moist crumbs, about 30 to 35 minutes.

Cook the sauce

While the pudding bakes, set a small saucepan over medium heat and stir in the heavy cream, the unsalted butter, the sugar, hot water, vanilla extract, and another pinch of salt. Keep stirring until the butter melts and the sugar dissolves, then let the sauce bubble very gently for 2 to 3 minutes until it looks smooth and glossy.

Soak and serve

As soon as the pudding comes out of the oven, prick the top all over with a fork or skewer. Pour the hot sauce over the hot pudding, aiming for the edges as well as the center so it soaks in evenly. Let it stand for 10 minutes before serving, then spoon it out warm.