South African Delight: Mastering the Art of Homemade Malva Pudding

Malva pudding is a sweet and sticky South African dessert. It is a type of baked pudding that is made with apricot jam and has a spongy, caramelised texture. The dessert is typically served warm and is often accompanied by a creamy sauce, such as a vanilla custard or a scoop of ice cream.

Malva pudding is a popular and comforting dessert in South Africa, enjoyed at family gatherings, special occasions, and often featured on restaurant menus. It has a deliciously sweet and gooey consistency, making it a favourite among those with a sweet tooth.

Ingredients:

For the Pudding:

- 240 grams all-purpose flour
- 5 grams baking soda
- A pinch of salt
- 200 grams sugar
- 2 large eggs
- 15 milliliters apricot jam
- 15 milliliters vinegar
- 240 milliliters milk

For the Sauce:

- 240 milliliters heavy cream
- 200 grams sugar
- 115 grams unsalted butter
- 60 milliliters hot water
- 5 milliliters vanilla extract
- 30 milliliters brandy or rum (optional)


Instructions:

1. Preheat your oven to 350°F (180°C). Grease a baking dish with butter.

2. In a large mixing bowl, sift together the flour, baking soda, and salt.

3. In a separate bowl, beat the eggs and sugar together until light and fluffy.

4. In a small saucepan, heat the milk, and then add the apricot jam and vinegar. Stir until the jam is dissolved.

5. Add the wet ingredients (milk mixture) to the beaten eggs and sugar, mixing well.

6. Gradually add the dry ingredients (flour mixture) to the wet ingredients, stirring until just combined. Be careful not to overmix.

7. Pour the batter into the prepared baking dish.

8. Bake in the preheated oven for 30-40 minutes or until the pudding is golden brown and cooked through. A toothpick inserted into the center should come out clean.

For the Sauce:

1. While the pudding is baking, prepare the sauce. In a saucepan, combine the cream, sugar, butter, and hot water. Bring to a gentle boil, stirring continuously until the sugar has dissolved and the sauce has thickened slightly.

2. Remove the saucepan from the heat and stir in the vanilla extract and brandy or rum if using.

Once the pudding is done baking, remove it from the oven and immediately pour half of the hot sauce over the hot pudding. Allow the pudding to absorb the sauce for a few minutes, then pour the remaining sauce over the top. Let the pudding stand for a few more minutes to soak up the delicious sauce.

You can serve the Malva Pudding warm, either on its own or with a dollop of whipped cream, vanilla custard, or a scoop of vanilla ice cream. 

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