Malva Pudding
This South African Malva Pudding is sweet, buttery and moist with a caramelized texture. It contains apricot jam and pouring a cream sauce over the baked sponge while it is hot is key to it's success. It is usually served hot with custard and/or ice-cream
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert, pudding
Cuisine: South African
Keyword: Baked Dessert, Baked Pudding, dessert, Malva, Malva Pudding, Pudding, traditional south african
Servings: 8 People
Baked Sponge
- 1 cup Castor Sugar
- 2 tbsp Butter
- 3 tbsp Apricot Jam
- 2 Eggs
- ½ cup Milk
- 1 tsp Baking Soda
- 1 tsp Brown Malt Vinegar
- 1 cup Flour Sifted
Sauce
- 1 cup Water
- 1 cup Brown Sugar
- 2 tsp Vanilla Essence
- 1 tin Evaporated Milk 380ml
- 100 gram Butter
Baked Sponge
Preheat the oven to 350°F or 180°C.
Prepare an ovenproof dish.
Cream the butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow. Add the eggs one at a time and continue whisking until well combined.
Add the apricot jam and mix through.
In a separate bowl combine the baking soda, vinegar and milk and gently stir.
Making turns, sift the flour with salt to the egg mixture whilst adding little of the milk in at a time. Continue until the mixture is well combined. Be careful not to over mix, this will cause the Malva Pudding to be tough and not spongy.
Pour the mixture into the prepared dish and bake on fan assist for approximately 30-35 minutes or until set.