Malva Pudding
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
409 kcal
-
Course
Dessert
-
Cuisine
African, South African
Malva Pudding
Description
Malva Pudding starts with a batter of sugar, butter, egg, apricot jam, vanilla, and a combination of flour, baking powder, baking soda, salt, milk, and vinegar. The acid and baking soda create a tender, spongy texture when baked at 350°F until golden and set. The pudding is intentionally poked after baking to allow an indulgent sauce made from heavy cream, butter, sugar, and vanilla to soak in, enriching every bite.
The pudding’s sweet, buttery flavor with fruity undertones is balanced by the creamy sauce, making it a comforting dessert served warm. It can be enjoyed with custard, whipped cream, or vanilla ice cream for added richness.
Malva pudding can be portioned into ramekins for individual servings, adjusting baking time accordingly. For adult variations, spirits such as Amarula cream, sherry, brandy, or dark rum can be added to the sauce. Avoid slamming the oven door during baking to keep the pudding from collapsing. Serve while still hot for best texture.
Ingredients
To make the batter
- ½ cup sugar
- 2 tablespoon butter
- 1 egg medium-sized
- 3 tablespoon apricot jam
- 1 cup all-purpose flour or cake flour
- 1 Tbsp white vinegar
- ½ cup milk (128 ml)
- salt pinch
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract (vanilla essence, or seeds scraped from one vanilla pod)
To make the Sauce
- 1 cup heavy whipping cream (236 ml)
- ½ cup butter 125 g, room temperature
- ½ cup sugar (100 g)
- salt pinch
- 1 teaspoon vanilla extract
Instructions
Prepare the batter
- Preheat the oven to 180˚C (350˚F). In a large bowl, mix the sugar, egg, and butter until well combined. Stir in the apricot jam and vanilla.
- Using the same bowl, sieve in the dry ingredients (all-purpose flour, baking powder, baking soda, and salt). Add the milk and vinegar, then combine until everything is well incorporated, and the batter is smooth.
- Grease a baking dish, add the batter, and bake. Make the sauce while the is cake baking. Bake for 30-35 minutes, or until it's no longer runny in the middle, is well-risen, and golden brown on top.
Making the malva pudding sauce
- In a saucepan under medium heat, whisk heavy whipping cream, butter, sugar, vanilla extract, and a pinch of salt until the sauce comes to a boil.
- Lower the heat and allow it to cook for a further 1-2 minutes. Remove the saucepan from the heat, and set it aside.
- Once baked, use a fork or a skewer to poke holes in the surface. Pour the prepared sauce on top, a little at a time, so it soaks the pudding (swirl around to distribute it evenly, the pudding will absorb the sauce).
- serve while still hot with some custard, whipped cream, fresh fruit, or ice cream.
Notes
- Pour sauce over pudding while hot to allow full absorption and maintain moistness.
- Check for doneness around 25 minutes to avoid underbaking.
- Handle the oven door gently after baking to prevent the pudding from sinking.
- Use ramekins for single servings, adjusting baking time accordingly.
- For an adult version, add Amarula cream, sherry, brandy, or dark rum to the sauce.
- Serve warm with custard, whipped cream, or vanilla ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 326mg | 14% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 934IU | 19% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
