Malva Pudding is a classic South African dessert which has a spongy caramelized texture which is doused in a buttery cream sauce. This pudding is traditionally served with custard or ice cream.
A big shout out to all my wonderful South African readers, thank you very much guys for coming to my little space here from the other side of the world. You lovely people are one of the main reasons why my blog stats bloom most of the days. So I dedicate this post to you all. <3
I came to know about this awesome dessert through Pinterest, while I was simply browsing through recipes and DIYs. And when I came to know that it is a South African dessert, it piqued my interest. I read through the recipe and I knew that it would taste amazing. This is a little like Sticky Toffee Pudding in theory, but the taste is completely different.
This pudding is traditionally served with a custard or ice cream, but I preferred to have it plain as the pudding is heavy as such because of the glossy, butter enriched, creamy syrup which is poured into the hot pudding right out of the oven. This pudding is absolutely an epitome of deliciousness. I urge you to try this Malva Pudding. You won’t be disappointed and in fact, I assure you that it will be one of those recipes you would make over and over again.
For the Pudding:
- 180g sugar
- 2 large eggs
- 1 tbsp apricot jam
- 150g all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp unsalted butter (a generous tbsp)
- 1 tsp vinegar
- 1/3 cup milk
For the sauce:
- 200ml cream
- 100g unsalted butter
- 90g sugar
- 1/3 cup hot water
- 2 tsp vanilla essence
- This pudding tastes really good when it is eaten after few hours, as by then, the cake would have soaked up all the sauce and would turn very moist.
- Do not serve the pudding until the sauce is fully absorbed by the cake.
- The pudding is more on the sweeter side. If you do not want it to be too sweet, reduce the amount of sugar in the sauce.
- Preheat oven to 180 degree celsius. Grease a cupcake pan or a 7 by 7 by 1 1/2 inch Pyrex dish.
- Beat the eggs and sugar together until thick and pale yellow in color. (I used the whisk attachment) It may take about 4-5 minutes.
- Add in the jam and mix through.
- Melt the butter (don’t boil). Add the butter and vinegar to the wet mixture.
- In a separate bowl whisk together the flour, soda and salt.
- Add the dry ingredients to the wet mix alternating with milk. Combine everything together.
- Pour into the greased oven proof baking dish and bake till the cake turns golden brown on the edges and gets well risen. It will get ready between 30-45 minutes. Start checking after 25 minutes for doneness.
- Meanwhile, prepare the sauce. For that add all the ingredients for the sauce in a saucepan and melt it stirring well.
- Take out the cake from the oven and pokes holes with a toothpick all over. Pour the sauce all over the hot cake.
- Let the cake stand for about half an hour till the sauce is completely soaked by the cake.
- Serve it warm or cold as it is or with ice cream.
Recipe from Food.com