South African Malva Pudding
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Soaking time:
10 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
637 kcal
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Course
Dessert
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Cuisine
South African
South African Malva Pudding
Description
South African Malva Pudding starts by preparing a batter that mixes eggs, sugar, softened butter, and apricot jam, whipped until light and creamy. Milk combined with vinegar helps the rise and texture, while dry ingredients like flour, bicarbonate of soda, and salt are folded in gently to avoid overmixing. The batter is baked until set with slightly pulling edges and a clean cake tester result. Its characteristic texture is soft and spongy with a faint apricot essence.
The sauce, made of double cream, evaporated milk, butter, brown and white sugars, and vanilla, is gently heated and poured over the hot pudding to soak through. This creates a moist, rich, and sweet contrast to the tender cake and enhances its indulgence. Serving the pudding warm brings out its full flavor and luscious texture.
Using room-temperature eggs and softened butter ensures a smooth batter, and selecting a suitably sized baking dish helps maintain an even bake with minimal center dips. The sauce should be poured onto the pudding while both are hot for optimal absorption and texture contrast.
Ingredients
For the pudding
- 180 millilitre milk 3/4 US cup
- 1 teaspoon white vinegar like white wine or cider vinegar
- 2 egg at room temperature, large
- 150 grams white sugar 5.3oz
- 90 grams butter salted or unsalted, 3.2oz, softened
- 100 grams apricot jam 3.5oz, fine
- 120 grams all-purpose flour 4.25oz, plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
For the sauce
- 120 millilitre double cream or single/whipping cream, 1/2 US cup
- 120 millilitre evaporated milk 1/2 US cup
- 100 grams butter salted or unsalted, 3.5oz
- 4 tablespoons brown sugar
- 4 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare a medium baking dish, roughly measuring 18cm x 24cm x 5cm (9" x 7" x 2"), by greasing the bottom and sides with a thin layer of butter or cooking spray.
Making the pudding
- Add the vinegar to the milk, stir and set aside.
- Add the eggs, white sugar, softened butter and apricot jam to a large bowl.
- Using an electric hand mixer, beat the mixture on high for about 3 minutes until light and fluffy, with no buttery lumps remaining.
- Add the milk and vinegar mixture and beat until well combined.
- In a separate bowl, sift together the plain flour, bicarbonate of soda and salt.
- Add the dry ingredients to the wet mixture and beat on the lowest speed until just combined. Don’t overmix.
- Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until a cake tester comes out perfectly clean. The edges should pull away slightly from the dish.
Make the sauce
- About 10 minutes before the pudding is done, add the cream, evaporated milk, butter, brown sugar, white sugar and vanilla to a saucepan.
- Heat the sauce over medium heat until the butter is melted and the sauce is warm. Be careful not to let it boil. Remove from the heat.
Assemble the pudding
- As soon as the pudding comes out of the oven, use a cake tester or the tip of a sharp knife to poke a few holes across the surface.
- Pour the hot cream sauce evenly over the pudding. Let it soak in for around 5-10 minutes before serving warm.
- Serve with a generous helping of custard, whipped cream or vanilla ice cream.
Notes
- Use room-temperature eggs and softened butter to achieve a smooth batter and good rise.
- Select a baking dish close to the recommended size for proper pudding consistency and to avoid excessive center sinking.
- Beat sugar, butter, eggs, and apricot jam for at least 3 minutes until light and creamy for fluffy texture.
- Pour the warm sauce over the pudding immediately after baking to ensure it soaks in fully and creates a rich, moist texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 656mg | 27% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 1302IU | 26% |
| Vitamin C | 2mg | 2% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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