Malva Pudding

Name: Malva Pudding
Yield: 8
Cuisine: South Africa
Ingredients: Flour — 250 g (2 cups); Sugar — 200 g (1 cup); Baking soda — 1 tsp; Salt, a pinch; Large egg — 1; Apricot jam — 2 tbsp; Butter, melted — 30 g (2 tbsp); Milk — 125 ml (1/2 cup); White vinegar — 1 tsp; Cream (for sauce) — 250 ml (1 cup); Butter (for sauce) — 100 g (7 tbsp); Sugar (for sauce) — 125 g (2/3 cup); Hot water (for sauce) — 125 ml (1/2 cup)

The Quirky Foodster Team

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Servings

Ingredients

Flour — 250 g (2 cups)
Sugar — 200 g (1 cup)
Baking soda — 1 tsp
Salt, a pinch
Large egg — 1
Apricot jam — 2 tbsp
Butter, melted — 30 g (2 tbsp)
Milk — 125 ml (1/2 cup)
White vinegar — 1 tsp
Cream (for sauce) — 250 ml (1 cup)
Butter (for sauce) — 100 g (7 tbsp)
Sugar (for sauce) — 125 g (2/3 cup)
Hot water (for sauce) — 125 ml (1/2 cup)

Method

Preheat the oven to 180°C (350°F) and grease a baking dish.
In a bowl, whisk the egg and sugar together until pale, then beat in the apricot jam and melted butter.
Sift the flour, baking soda and salt together and fold into the egg mixture alternately with the milk and vinegar, mixing until just combined.
Pour the batter into the prepared dish and bake for 35 to 40 minutes until risen, golden and a skewer comes out clean.
While the pudding bakes, combine the sauce cream, butter, sugar and hot water in a small saucepan and warm gently until the sugar dissolves and the butter melts.
As soon as the pudding comes out of the oven, pour the warm sauce evenly over the top, letting it soak in.
The World Cookbook Project — South Africa — Full Recipes Page 37
Rest for 10 minutes before serving warm, with extra cream or custard if desired.

Introduction: Malva pudding is a sticky, caramel-toned sponge pudding thought to derive its name from a similarly styled Cape Dutch dessert, and it has been a fixture of South African dinner tables since at least the mid-20th century.

Cultural Background: Malva pudding is a sticky, caramel-toned sponge pudding thought to derive its name from a similarly styled Cape Dutch dessert, and it has been a fixture of South African dinner tables since at least the mid-20th century. Made rich with apricot jam and soaked in a warm cream sauce straight from the oven, it remains one of the country's most beloved desserts.

Tips: Pour the sauce over the pudding while both are still hot — this is what gives malva pudding its signature moist, sticky texture. Poke a few holes in the sponge with a skewer before pouring the sauce to help it soak in evenly.

Variations: Add a splash of brandy to the sauce for an adult version, or serve with a scoop of vanilla ice cream instead of custard. Not naturally vegan due to egg, butter and cream; a plant-based version can be attempted with a flax egg, vegan butter and coconut cream, though texture will differ from the traditional pudding.

Storage: Refrigerate covered for up to 4 days; the pudding will remain moist due to the soaked sauce.

Reheating: Reheat individual portions in the microwave for 20 to 30 seconds, or warm the whole dish covered in a low oven for about 15 minutes.

Nutrition: Approx. 430 kcal, 4 g protein, 52 g carbohydrate, 23 g fat per serving.

FAQs:

Q: Why did my pudding sink in the middle?

A: This is usually from opening the oven door too early or underbaking — check with a skewer before removing, and avoid opening the oven for the first 25 minutes.

Q: Can malva pudding be made ahead?

A: Yes, bake and sauce it in advance, then gently reheat before serving; it also freezes well for up to 2 months.