South African recipe
How to make Malva pudding
The Cape, of Dutch or Cape Dutch origin
A soft, spongy baked pudding made with apricot jam. As soon as it comes out of the oven, a warm sauce of butter, sugar and cream is poured over it and soaks in. It is served warm with custard or ice cream.
Ingredients
- 1 egg
- 200 g caster sugar
- 1 tablespoon apricot jam
- 150 g plain flour
- 1 teaspoon bicarbonate of soda and a pinch of salt
- 1 tablespoon butter, melted
- 1 teaspoon white vinegar
- 250 ml milk
- For the sauce: 250 ml cream, 100 g butter, 100 g sugar and 125 ml hot water
Method
- Heat the oven to 180 °C and butter a medium ovenproof dish.
- Beat the egg and sugar together until pale and thick, then beat in the jam.
- Sift the flour, bicarbonate of soda and salt. Mix the melted butter, vinegar and milk. Fold the dry and wet mixtures alternately into the egg mixture to make a smooth batter.
- Pour into the dish and bake for 40 to 45 minutes, until well risen, brown and springy.
- Meanwhile, heat all the sauce ingredients in a pan, stirring until the butter has melted and the sugar has dissolved.
- As soon as the pudding comes out of the oven, prick it all over with a fork and slowly pour the hot sauce over it. Leave for a few minutes to soak in, and serve warm with custard or ice cream.
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