What is Malva pudding?
Malva pudding is a traditional South African dessert which very similar to British sticky toffee pudding in idea. A cake-like baked pudding drenched in sauce/syrup and served warm with custard or cream. The pudding is made with apricot jam/apricot preserves, white vinegar, sugar, flour and eggs and a sweet sauce is poured over the top the moment it comes out of the oven.
Ingredients needed
Butter. Sugar. I use granulated sugar but brown sugar can be used as substitute. Apricot jam/apricot preserves. I use smooth apricot jam but whole fruit jam can be used too. White vinegar. Spirit vinegar. Flour. Milk. Eggs. Bicarbonate of soda/baking soda. Salt.
For the sauce
Sugar. Golden Syrup. Vanilla extract. Butter.
How to make Malva pudding
Make the sponge pudding by melting the apricot jam, butter, sugar and vinegar together over medium-high heat in a small saucepan. Remove from the heat and allow to cool for a few minutes then pour into a large bowl. Stir the dry ingredients together in a medium mixing bowl. Once the butter mixture has cooled to room temperature, add the flour mixture and the milk, alternatively, until the mixture is smooth. Whisk in the beaten eggs. Pour the batter into a greased baking dish then place in a preheated oven and bake for 30 minutes until golden brown and a skewer inserted comes out clean. While the pudding is baking, combine all the syrup ingredients in a small saucepan then bring to a boil and simmer together for 5 minutes. Once the pudding comes out of the oven, pour over the sponge and allow to soak for 10 minutes before serving with custard, cream or a scoop of ice cream.
Can you freeze Malva pudding?
Malva pudding freezes very well. Allow the baked pudding to cool then wrap with foil and freeze for up to 3 months. Reheat from frozen for 30 minutes or until hot throughout then pour over extra syrup to make sure it’s super moist. Malva pudding can also be made in advance and kept in the fridge for up to a day in advance. Reheat before serving.
South African recipes
