Description
Traditional South African Malva Pudding is a warm, spongy dessert made with apricot jam and a buttery caramelized sauce poured over the baked pudding. This classic pudding is perfectly moist with a rich, sweet flavor, best served fresh and warm alongside custard or ice cream.
Ingredients
Scale
Pudding
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon apricot jam
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vinegar (white or apple cider)
- 1/3 cup milk
Sauce
- 1 cup heavy cream
- 6 tablespoons butter
- 1/3 cup granulated sugar
- 1/3 cup hot water
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish or one of similar size to prevent sticking.
- Mix sugar and eggs: In a mixing bowl, beat the granulated sugar with the eggs until the mixture is thick and pale, ensuring a light and airy base.
- Add apricot jam: Stir in the apricot jam thoroughly to combine its sweetness and flavor into the egg mixture.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution and no lumps.
- Melt butter and combine liquids: Melt the butter in a small saucepan, then add the vinegar and milk, combining well to form a smooth liquid mixture.
- Mix batter: Gradually add the sifted dry ingredients alternately with the milk and butter mixture into the egg and jam mixture, stirring continuously until the batter is smooth and well combined.
- Bake the pudding: Pour the prepared batter into the greased baking dish and bake for 30–35 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean.
- Prepare the sauce: While the pudding is baking, combine the heavy cream, butter, granulated sugar, hot water, and vanilla extract in a saucepan over medium heat. Stir gently until the sugar dissolves and the butter melts. Avoid boiling to maintain the sauce’s smoothness.
- Pour sauce over pudding: When the pudding is freshly out of the oven, immediately pour the warm sauce evenly over the hot pudding to allow it to soak in and add moisture and richness.
- Rest before serving: Let the pudding absorb the sauce for at least 15 minutes before serving to enhance flavor and texture. Serve warm with custard or ice cream for an authentic experience.
Notes
- Best served warm and fresh for optimal taste and texture.
- Reheats beautifully if kept covered and warmed gently.
- Apricot jam can be substituted with peach or plum jam depending on availability or preference.
- Use a proper-sized baking dish (around 9×9 inches) to ensure even cooking.
- Do not boil the sauce to prevent separation or curdling.
