South African recipes: Malva Pudding
I’ve had Malva pudding a few times when travelling to South Africa to visit my husband’s family. It’s quite sweet but very moreish and perfect on a cold winter’s day.
This is my mother in law’s recipe. I made it for the first time this week and it was a success. I was a little hesitant, as it’s a very runny mixture and initially I thought I had written down the incorrect quantities of flour and milk. I hadn’t and my husband confirmed that it tasted just like the real thing back home.
This is best served with hot custard or vanilla ice-cream.
- 250 gr sugar
- 1 large egg
- 1 tablespoon (15 gr) butter
- 1 tablespoon (15 gr) apricot jam
- 2 tablespoons (30 gr) vinegar (or lemon juice)
- 120 gr flour
- 1 teaspoon (5 gr) bicarbonate soda
- 10 ml vanilla essence
- 250 ml milk
For the sauce:
- 250 ml cream
- 100 gr butter
- 150 gr sugar
- 30 ml hot water
Turn the oven to 180 C / 350 F
Butter an ovenproof dish.
With an electric mixer, beat together the egg and sugar.
In a small pan on a very low heat, melt together the butter, apricot jam and vinegar/lemon juice. Mix into the egg mixture.
In a large bowl, sift together the dry ingredients.
Gradually fold in the egg mixture, milk and vanilla.
Pour in this mixture into the baking dish. Cover with lightly oiled aluminium foil and bake in the preheated oven for 45 minutes.
While this is cooking, prepare the sauce simply by combining all ingredients into a saucepan and heat it very gently just until the butter has melted. Stir well.
Pour the sauce all over the Malva pudding as soon as it comes out of the oven and allow the sauce to sink through. Serve the pudding immediately with hot custard or vanilla ice-cream.