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.
PS: I have had some really good feeback from this recipe and it lends itself well to a healthier version if you wish to make a few changes. Try Spelt flour instead of normal cake flour and replace the sugar with coconut sugar.
1 cup Castor Sugar (or Coconut Sugar)
2 Large Eggs
1 Tbs Smooth Apricot Jam
1 ¼ cups Cake Flour (or Spelt flour)
1 tsp/5ml Bicarb of soda
a of pinch Salt
2 Tbs / 30ml Butter
1 Tbs / 15ml Vinegar (you can omit this)
125ml Full Cream Milk
30ml Orange juice
- Preheat your oven to 180°C and grease an ovenproof casserole dish that holds around 2 liters.
- In a large mixing bowl, beat the castor sugar and eggs until fluffy.
- 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.