Malva Pudding / Malvapoeding

Jul 11

Jul 11 Malva Pudding / Malvapoeding

This syrupy, caramelized, sponge pudding is probably the most adored South African baked dessert. Enjoyed with custard and/or vanilla ice cream. Winter comfort like no other!

RECIPE NOTES: If you don’t have self-raising flour, mix plain/all-purpose flour (cake wheat flour in South Africa) with baking powder (2 teaspoons/10ml baking powder for every 1 cup/150g of flour).

Makes 1 large dessert (enough for about 6 - 8 portions)

MALVA PUDDING BATTER

egg, 1

apricot jam (fairly smooth), 30ml (2 tablespoons)

butter (unsalted), 30g (30ml or 2 tablespoons)

vinegar, 5ml (1 teaspoon) - white or apple cider vinegar works well

milk (full fat), 250ml (1 cup)

sugar (caster), 200g (1 cup)

self-raising flour, 150g (250ml or 1 cup)

bicarbonate of soda/baking soda, 5ml (1 teaspoon)

MALVA PUDDING CREAM SAUCE

butter (unsalted), 100g

sugar (granulated or caster), 200g (250ml or 1 cup)

cream, 250ml (1 cup)

water, 125ml (1/2 cup)

vanilla (extract or paste), 5ml (1 teaspoon)

salt (fine), 1.25ml (1/4 teaspoon)

1. To start, preheat the oven to 180°C (160°C fan) and grease a baking dish with butter or baking spray (I use a 30cm diameter round dish of about 4cm deep, but you can use any medium-large dish of similar proportions - just remember to adjust the baking time accordingly).

2. For the pudding batter, melt the first measurement of butter (30g) in a small bowl in the microwave.

3. In a large mixing bowl, combine the egg, apricot jam, vinegar, melted butter (30g), milk and sugar and whisk to combine.

4. Add the self-raising flour and bicarbonate of soda and whisk again until uniform (the batter will be runny).

5. Pour the batter into the prepared dish.

6. Bake the sponge batter for approximately 30 minutes (or until a skewer inserted into the middle comes out clean - depending on your size dish).

7. While the sponge is in the oven, make the sauce by placing all the sauce ingredients in a medium saucepan.

8. When the sponge pudding is almost done (around 25 minutes after the start of the bake), heat the sauce ingredients over a medium to high heat until all the butter has melted and the sauce is hot.

9. Once the sponge pudding is cooked, remove it from the oven and slowly pour over the hot cream sauce. The amount of sauce may seem excessive at first, but it will all soak in - you can poke a few holes with a fork or skewer to help the sauce soak in.

10. Leave the sauce to slowly soak in.