Malva Pudding

Easy, moist, sticky and delicious traditional malva pudding made using kitchen staples such as apricot jam, baking soda, and all-purpose (or cake) flour.

Course Dessert

Cuisine African, South African

Diet Vegetarian

Prep Time 15

Cook Time 35

Total Time 45

Servings

Calories 409kcal

Author Kate Hahnel

Equipment

Ingredients

To make the batter

½ cup sugar
2 tablespoon butter
1 medium-sized egg
3 tablespoon apricot jam
1 cup all-purpose flour or cake flour
1 Tbsp white vinegar
½ cup milk (128 ml)
pinch of salt
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon vanilla extract (vanilla essence, or seeds scraped from one vanilla pod)

To make the Sauce

1 cup heavy whipping cream (236 ml)
½ cup room temperature butter (125 g)
½ cup sugar (100 g)
pinch of salt
1 teaspoon vanilla extract

Instructions

Prepare the batter

Preheat the oven to 180˚C (350˚F). In a large bowl, mix the sugar, egg, and butter until well combined. Stir in the apricot jam and vanilla.
Using the same bowl, sieve in the dry ingredients (all-purpose flour, baking powder, baking soda, and salt). Add the milk and vinegar, then combine until everything is well incorporated, and the batter is smooth.
Grease a baking dish, add the batter, and bake. Make the sauce while the is cake baking. Bake for 30-35 minutes, or until it's no longer runny in the middle, is well-risen, and golden brown on top.

Making the malva pudding sauce

In a saucepan under medium heat, whisk heavy whipping cream, butter, sugar, vanilla extract, and a pinch of salt until the sauce comes to a boil.
Lower the heat and allow it to cook for a further 1-2 minutes. Remove the saucepan from the heat, and set it aside.
Once baked, use a fork or a skewer to poke holes in the surface. Pour the prepared sauce on top, a little at a time, so it soaks the pudding (swirl around to distribute it evenly, the pudding will absorb the sauce).
serve while still hot with some custard, whipped cream, fresh fruit, or ice cream.

Video

Notes

pour the sauce over the pudding while still hot. While it may seem too much, do not worry as the cake absorbs all the liquid, helping keep it moist.
check for doneness at around the 25th minute. Be careful not to slam the oven door once done, to prevent the cake from sinking in the middle (this happened to me).
make individual-sized portions of the cake by using ramekins instead. In this case, adjust the time accordingly.
add some Amarula cream, sherry, brandy, or dark rum for an adult version of the pudding.
Serve while still hot with some custard, whipped cream, or vanilla ice cream.

Nutrition