Easy Malva Pudding – South Africa’s Favourite

Ingredients

Sauce

  • 375 ml (1½ C) cream
  • 125 g (½ C) butter, cut into blocks
  • 200 ml (¾ C + 2 t) dark brown sugar
  • 1 ml (¼ t) salt
  • 15 ml (1 T) Rhodes Apricot Jam Superfine

Batter

  • 30 g (2 T) butter
  • 100 ml (⅓ C + 4 t) dark brown sugar
  • 45 ml (3 T) Rhodes Apricot Jam Superfine
  • 1 egg
  • 5 ml (1 t) bicarbonate of soda
  • 125 ml (½ C) milk
  • 250 ml (1 C) cake flour
  • 1 ml (¼ t) salt
  • 20 ml (4 t) vinegar

Serve with custard, cream or ice cream.

Method

Sauce

  1. Place the cream, butter, sugar, salt and Rhodes Apricot Jam Superfine in a medium saucepan.
  2. Stirring continually over a high heat, bring the sauce to the boil.
  3. Reduce the heat and simmer for two minutes.
  4. Remove from the heat and keep warm.

Batter

  1. Cream the butter and the sugar together until the butter is pale and soft.
  2. Beat in the Rhodes Apricot Jam Superfine.
  3. Beat in the egg.
  4. Dissolve the bicarbonate of soda into the milk.
  5. Sift the cake flour and the salt together and add to the batter, alternating with the milk.
  6. Beat in the vinegar.
  7. Spoon the batter into an ovenproof pudding bowl that has been sprayed with non-stick spray.
  8. Pour half of the sauce over the batter.
  9. Bake the Malva Pudding in an oven preheated to 180˚C for 40 minutes or until risen and golden.
  10. Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.
  11. Serve hot with custard, cream or ice cream.
Cooking Tip

Use dark brown sugar for a sweeter, more caramel-tasting malva.

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