Malva Pudding, South African Baked Dessert
photo by limeandspoontt
- Ready In:
- 1hr 10mins
- 6 1⁄2 ounces sugar (3/4 cup, 200 ml, or 180 g)
- 2 large eggs
- 1 tablespoon apricot jam
- 5 ounces all-purpose flour (150 g)
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon butter (a generous tablespoon)
- 1 teaspoon vinegar
- 1⁄3 cup milk
For the sauce
- 3⁄4 cup fresh cream (200 ml)
- 3 1⁄2 ounces butter (100 g)
- 3 -5 ounces sugar (90 - 150 g)
- 1⁄3 cup hot water (90 ml)
- 2 teaspoons vanilla essence
- Preheat oven to 350 deg F/180 deg Celsius. (NOTE: I find my convection/fan oven very hot. I baked the pudding at 170 deg C and had to turn it down to 160 deg C/325 deg F for fear the pudding might burn. You know your oven -- Adjust accordingly).
- Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish. (18 x 18 x 4 1/2 cm)
- Beat or whip the sugar and eggs. It's quickest in a food processor, or use electric beaters. Beat until thick and lemon coloured, then add the jelly (jam) and mix through.
- Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
- Sieve, or simply mix together: the flour, soda and salt.
- Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
- Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time).
- In a pot, melt together the ingredients for the sauce, and stir well.
- Pour it over the pudding as soon as it comes out of the oven.
- Leave to stand awhile before serving. Serve warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.
Questions & Replies
Very similar to one going back to my childhood days when puddings were very part of a meal - making this one of those recipes that make for memories. A five for the memories as well as being an excellent pudding, one I hope to make again soon. Perfect on a cool and rainy June evening. Other then using a touch more of the apricot jam I made as posted with results that have this added to my family desserts cookbook.
I made this in a crock pot so that I could keep it nice and hot until ready to serve! It took about 1-2 hours on high and I just checked it every 10 minutes during the last hour. Then I set it to warm, poured the sauce in, and it sat for about 6 hours before serving. It wasn’t dry or burnt. I also used brown sugar instead of white in the sauce to give it that dark brown color I remember it having as a kid.
RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).