Prep 10 mins
Cook 50 mins
This is a very popular pudding here in South Africa, very gooey and not for the calorie concious! My youngest son adores it so I make it at least once a week!
- 250 ml sugar
- 1 large egg
- 15 ml soft butter
- 60 ml smooth apricot jam
- 250 ml cake flour
- 5 ml bicarbonate of soda
- 1 ml salt
- 250 ml milk
- 10 ml vinegar
- 10 ml vanilla essence
- 250 ml cream or 250 ml evaporated milk
- 100 g unsalted butter
- 125 ml sugar
- 60 ml hot water
- Preheat oven to 180c (350F degrees).
- In a bowl beat sugar, egg, butter, and jam until pale and fluffy.
- Sift flour, bicarb of soda and salt into a bowl.
- Mix milk, vinegar, and vanilla essence.
- Fold flour mixture and milk mixture alternatively into egg mixture.
- Pour into a buttered large baking dish; cover with foil, shiny side down.
- Bake for 45-50 minutes until firm, or until a skewer inserted in centre comes out clean.
- Remove foil 10 minutes before end of baking time to allow pudding to brown on top.
- For Sauce: Combine ingredients in a saucepan.
- Heat stirring, until butter melts and sugar is disolved.
- Pour over hot pudding.
- Serve with whipped cream.
I used to use this recipe all the time, it is amazing! But i think something has changed as it is a bit misleading around adding the milk to the butter mixture ( like it used to say) that is now missing and refers to 'wet mixture' which i thought was the eggs. it would be good to change that back to how it was. Otherwise this is the best pudding anyone can have!
I've made this yesterday and was a complete success among my guests. Only a remark from my husband and I, it was a bit too sweet for our tastes, more if we compare this with some South African versions we had in Joburg. Anyway, Chileans have really sweet teeth and they absolutely loved it and of course asked for the recipe, which now I'm translating to Spanish! Congrats!
Best version of malva pudding I have found so far, superb! I serve it warm with vanilla ice-cream.