Malva pudding should be dark gold, springy and richly sauced right to the centre. Pouring hot sauce over a hot pudding is the secret; a few skewer holes help it absorb evenly.
Recipe at a glance
- Serves: 8
- Difficulty: Easy
- Preparation: 15 minutes
- Cooking: 35–40 minutes
- Estimated cost: about R95 total, or R12 per serving. Prices vary.
Ingredients
- 200 g sugar
- 2 large eggs
- 30 ml smooth apricot jam
- 150 g cake flour
- 5 ml bicarbonate of soda
- Pinch of salt
- 15 ml butter, melted
- 15 ml vinegar
- 125 ml milk
For the sauce
- 250 ml cream
- 100 g butter
- 100 g sugar
- 125 ml hot water
- 5 ml vanilla essence
Method
- Heat the oven to 180°C and grease a 2-litre baking dish.
- Beat sugar and eggs for three minutes until thick and pale. Beat in the jam.
- Sift flour, bicarbonate of soda and salt together. Mix butter, vinegar and milk separately.
- Fold the dry and wet mixtures alternately into the egg mixture. Pour into the dish.
- Bake for 35–40 minutes until risen and a skewer comes out clean.
- During the last 10 minutes, heat all sauce ingredients until the sugar dissolves.
- Pierce the hot pudding and pour the hot sauce over gradually. Rest for 15 minutes before serving.
Serving and reheating
Serve with custard, vanilla ice cream or whipped cream. If the top darkens too quickly, cover loosely with foil. Refrigerate leftovers for three days and reheat individual portions for 20–30 seconds in the microwave.