- Most Helpful
- Highest Rating
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.
Loved this recipe.Brought back lots of childhood memories. Just for extra indulgance I added a tablespoon of apricot jam to the sauce . Yummy
I am a South African living in New York and have longed for Malva pudding until I found this recipe! Better than any Malva pudding I have ever tasted in South Africa. Try it with custard for a special treat. Very easy and fast to make. I love showing this off at my dinner parties!
I added a double shot of Amaretto and half the sauce.. and added a little something else to make it even better.. but that.. is now my "secret".. ;) :)
I have made MANY Malva puddings. This is one of the easiest and "adaptable" recipes. I increased the butter in the cake to 50ml (by mistake), did not have apricot jam so used strawberry and finally added 50ml brandy to the sauce. Malva puddings ARE MEANT to have alcohol in the sauce. LOL.
Quite easy to make but extraordinarily sweet for our tastes. I didn't have any apricot jam so subbed orange marmalade. I used a 9" round baking dish. I found that 35 minutes in the oven was completely sufficient to bake the cake. My husband thought it was much like a British treacle tart. If we make it again, I'll reduce the sugar significantly.
I made this Malva Pudding over the Easter Weekend, it was the best pudding that I have ever made, not for the dieters...but oh so good.
The most fab pud ever!