Go Back

Malva Pudding

A warm, rich and decadent dessert
Print Recipe Pin Recipe
Servings: 8 servings
Course: Dessert
Cuisine: South African
Ingredients Equipment Method

Ingredients
  

Pudding
  • 210 g sugar
  • 30 g butter melted
  • 2 egg
  • 40 g apricot jam
  • 264 g flour cake or the closest you get where you are, 405 in Germany
  • 5 ml salt
  • 10 ml bicarbonate of soda natron
  • 500 ml milk
Butterscotch sauce
  • 60 g butter
  • 50 g Sugar
  • 125 ml boiling water
  • 127 g cream
  • 1 tsp vanilla
  • Pinch of salt

Equipment

  • 1 saucepan
  • 1 Oven safe baking dish or
  • 1 Lined muffin pan
  • 1 Mixing bowl
  • 1 Hand mixer or stand mixed Optional, can be done by hand

Method
 

For the pudding
  1. Preheat the oven to 180 °C (160 °C if fan assisted)
  2. In a stand mixer or bowl, beat the sugar, butter, and egg until sugar is dissolved.
  3. Add the apricot jam and mix well.
  4. In a separate bowl, whisk together the flour and salt and gradually add it to the wet ingredients.
  5. Mix the bicarb into the milk and add it to the main bowl, mixing slowly just until incorporated.
  6. Pour into a baking dish and cover.
  7. Bake for 40 minutes covered and then uncover and bake until the top is a rich brown colour.
  8. When browned, pull out of the oven and poke a few extra holes all around with a skewer.
  9. Pour the sauce as soon as possible.
The sauce
  1. In a decent size pot, add all the ingredients.
  2. Bring to the boil and then (and this is where I do things a liiitle differently) allow simmering until slightly thickened.
  3. As soon as the pudding is out of the oven and poked, pour a few ladle fulls on top and wait a minute or 2.
  4. When everything is soaked up, repeat until your sauce is all soaked up.
  5. Don't worry if some sauce stays on top, it will get all thick and delicious as it cools.
  6. Serve warm with your choice of side.