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  • Malva Pudding

    1 vote
    Malva Pudding
    Servings: 6-8
    by Lorenda Beumont
    8 recipes
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    Traditional South African recipe, originating in the Cape Province. This is a very popular, rich baked pudding - best served in winter, after a not-too-heavy meal.

    Ingredients

    • 20 ml (4 teaspons) butter
    • 250 ml (1 cup) castor sugar (superfine sugar)
    • 2 extra-large eggs
    • 15 ml (1 tablespoon) smooth apricot jam
    • 5 ml (1 teaspoon) bicarbonate of soda (baking soda)
    • 125 ml (½ cup) milk
    • 5 ml (1 teaspoon) vinegar
    • 375 ml (1½ cups) cake flour
    • pinch of salt
    • Sauce
    • 250 ml (1 cup) cream
    • 180 ml (¾ cup) sugar
    • 125 g (5 oz) butter
    • 125 ml (½ cup) boiling water
    • 5 ml (1 teaspoon) vanilla extract

    Directions

    1. Preheat the oven to 180°C (350° F). Grease a medium-sized oven-proof dish.
    2. Cream the 4 teaspoons butter and castor sugar.
    3. Add the eggs, one at a time, beating well after each addition. Beat in the apricot jam.
    4. Stir the bicarbonate of soda (baking soda) in the milk and add the vinegar.
    5. Add the sifted cake flour and salt to the butter, sugar and egg mixture, alternating with the milk.
    6. Spoon the mixture into the oven-proof dish.
    7. Bake for about 45 minutes, or until done (test with a skewer).
    8. Towards the end of the baking time, mix all the ingredients for the sauce. Bring to a boil.
    9. As soon as the baked pudding has been removed from the oven, pour the hot sauce over it.
    10. Serve hot with with custard.
    11. Serves 6-8

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