Malva Pudding is a traditional South African dessert of Dutch origin that takes sweetness to the next level. It is perfect for cold winter evenings or Sunday lunches, after a roast. With its’ spongy, caramelised texture and creamy, sweet sauce, it is very rich so you only need a small serving. Serve it hot with custard, cream or Vanilla ice-cream.
1 cup Castor Sugar
2 Large Eggs
1 Tbs Smooth Apricot Jam
1 ¼ cups Cake Flour
1 tsp/5ml Bicarb of soda
A of Pinch Salt
2 Tbs / 30ml Butter
1 Tbs / 15ml Vinegar
125ml Full Cream Milk
30ml Orange juice
- Preheat your oven to 190°C and grease an ovenproof casserole dish that holds around 2 liters.
- In a large bowl, beat the castor sugar and eggs until fluffy and then beat in the apricot jam, until you get a creamy consistency.
- Melt the butter in a small pot on a medium heat and add the vinegar and milk.
- Sift your dry ingredients into your large bowl.
- Now add the above mixture butter and milk mixture to your bowl and mix well.
- Now add the eggs and combine well.
- Pour the mixture into the ovenproof dish and bake for 30-40 minutes until the top is nicely browned and a skewer comes out dry when used to test.
- Melt all the sauce ingredients together in a small pot over a medium heat.
- Pour the sauce over the pudding before you serve it, preferably while it’s still hot.
- NOTE: I have had feedback from readers on this recipe, where they successfully lowered the sugar amount and in another case replaced the regular wheat flour with almond and spelt and it apparently worked well.