Recipes
Recipes
Malva Pudding
Experience the authentic taste of South Africa with our Malva Pudding recipe. Enhanced by the richness and slight tartness of All Gold apricot jam, it promises a delightful journey of sweet nostalgia in every bite.
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Ingredients
Yield: 12 portions
For the pudding:
- 100 g Brown Sugar
- 100 g Trickle sugar
- 2 Large Eggs / For eggless, replace eggs with 2 tablespoons of plain yoghurt
- 15 ml All Gold Smooth Apricot Jam
- 130 g Golden Cloud Flour
- 5 ml Baking Soda
- Pinch Of Salt
- 30 g Butter, Melted
- 5 ml White Vinegar
- 240 ml Full Cream Milk
For The Sauce:
- 250 ml Heavy Cream
- 150 g Brown Sugar
- 115 g Butter
- 120 ml Water
- 5 ml Vanilla Extract
Method
- Preheat your oven to 180°C. Grease a 20x20 cm baking dish or individual ramekin.
- In a mixing bowl, cream together the sugar (brown and trickle) and eggs until light and fluffy.
- Stir in the All Gold apricot jam.
- In a separate bowl, sift together the Golden cloud flour, baking soda, and salt.
- Gradually add the dry ingredients to the egg mixture, alternating with the melted butter and vinegar. Mix well after each addition.
- Slowly pour in the milk, stirring until the batter is smooth and well combined.
- Pour the batter into the prepared baking dish / ramekin and smooth the top with a spatula.
- Bake in the preheated oven for 20-35 minutes depending on the size of the portions, or until the pudding is golden brown and a toothpick inserted into the centre comes out clean.
- While the pudding is baking, prepare the sauce. In a saucepan, combine the heavy cream, sugar, butter, water, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer and the sugar has dissolved.
- Reduce the heat to low and simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.
- Remove the pudding from the oven and immediately pour the hot sauce over the top, allowing it to soak into the pudding.
- Let the pudding stand for 10-15 minutes before serving, allowing the sauce to further absorb into the pudding.
- Serve the Malva Pudding warm, with a scoop of vanilla ice cream or a warm custard.
