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Prep 20 mins
Cook 1 min
From: Boschendal Wine Estate Restaurant, Cape Province, South Africa. It is actually a delicious cake but rich!! Very simple to make.
- Beat the egg and sugar well in a mixer. Add the jam,
- Sift flour, bicarbonate of soda, baking powder and salt.
- Melt the butter add the vinegar and milk.
- Add liquids to egg mixture alternately with the flour. Beat well .
- Bake in a COVERED dish such as Corel at 350F for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won't soak into cake.
- Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.
- You will not beleive the taste! I never add whipping cream or Cool whip as it is quite rich the way it is.
Great recipe. My husband is South African so he loves it! And so do our new English friends. Try this for a pudding with a kick. Instead of the hot water in the sauce, add a bit of Baily's or Amarula. Very nice.
This recipe needs clarification. It doesn't say to what one should add the jam and it forgets to mention what to do with the milk. Also there is no specific dish size so you don't know how big it should be. Covering the cake didn't allow it to rise enough. I looked at Ina Paarman's recipe and she uses way less sugar and butter in the sauce which I think is preferable as it was much too rich and sweet for such a flat cake. Also, she doesn't cover hers, just pricks it when it comes out of the oven like you would a S. African brandy tart. It was still edible though so I give it 3 stars. I used this recipe first in preference to Ina's as I have had the malva pud at Boschendal in case anyone is muttering, So why did she even try this! :)
A friend of mine from South Africa used to make this recipe for parties. I moved several months ago and hadn't had one, and decided to try to make one myself. The recipe is really easy to make and super yummy. My only suggestion is to let the sauce soak into the cake overnight. We tried it right after I poured on the sauce and all we tasted was butter. The next day, however, it had sweetened up and almost tasted like caramel. My fiance really enjoyed it and I'm actually making this dish to take to my family's Thanksgiving dinner.