South African malva pudding with easy frozen custard
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 -8
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Course
Dessert, Baked Goods
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Cuisine
South African
South African malva pudding with easy frozen custard
Description
This South African malva pudding involves a batter made by melting butter with sugar, apricot jam, and vinegar, then mixing in sifted flour alternated with milk. Eggs are beaten in individually, and bicarbonate of soda plus a pinch of salt are incorporated. The batter is baked in a greased dish until a golden crust forms and the pudding is cooked through, offering a moist, tender crumb with a subtle fruity sweetness from the apricot jam.
The frozen custard is prepared by whipping heavy cream with icing sugar until soft peaks form, then folding in shop-bought vanilla custard before freezing the mixture until firm. This frozen custard serves as a simple homemade ice cream alternative with a smooth, rich texture and vanilla flavor that pairs well against the warm pudding.
This pairing balances the malva pudding’s sweet, soft cake with the cold, creamy custard for a dessert that combines comforting warmth with refreshing creaminess.
Ingredients
- 2 tablespoons butter
- 1 cup sugar
- 2 tablespoons apricot jam also known as apricot preserves, smooth
- 2 teaspoons white vinegar spirit vinegar
- 2 cups flour
- 2 cups milk
- 2 egg
- 2 teaspoons bicarbonate of soda baking soda
- pinch salt
for the syrup
- 1 cup sugar
- 2 tablespoons golden syrup you can also substitute maple syrup/honey
- 3/4 cup butter unsalted
- 1 teaspoon vanilla extract
for the frozen custard
- 2 cups heavy cream 500ml, also known as whipping cream
- 3 tablespoons icing sugar
- 2 cups vanilla custard shop-bought
Instructions
- To make the ice cream, whip the cream and icing sugar until soft peaks form.
- Fold in the vanilla custard then place in a freezer-safe dish and press a piece of baking paper/parchment paper onto the surface of the ice cream. Place in the freezer and allow to freeze for at least 2-3 hours or until firm.
- To make the pudding, pre-heat the oven to 180°c and grease a 20cm baking dish (alternatively, use smaller oven-proof dishes for individual portions).
- In a large saucepan, melt together the butter, sugar, apricot jam and vinegar until the sugar has dissolved and the mixture is smooth. Remove from the heat and allow to cool for 5 minutes.
- Sift the flour then add to the butter mixture, alternating with the milk, mixing well after each addition.
- Add the eggs one at a time and beat well after each addition.
- Add the baking soda and salt and mix well.
- Pour the batter into the prepared dish/dishes and place in the oven.
- Bake for 30-45 minutes until the pudding dark brown and baked through (a skewer inserted should come out clean).
- While the pudding is baking, prepare the syrup.
- Bring all the syrup ingredients to a boil and reduce the heat. Allow to simmer for 5 minutes.
- Pour the syrup over the pudding as it comes out of the oven.
- Allow to stand for 20 minutes then serve with scoops of the frozen custard.
User Reviews
Overall Rating
4.5
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